Pork Cooked Salsa Example / Untested

Michoacán Style Pork Carnitas

Name: Michoacán Style Pork Carnitas
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: 3 lbs pork shoulder / Boston butt (~1.4kg), cut into 2-inch cubes; 1 cup fresh lard (200g); 1 medium orange, halved (juice and peels); 4 cloves garlic (~20g), crushed; 1 Mexican cinnamon stick; 2 bay leaves; 1 tbsp kosher salt (15g); 1/2 cup Mexican Coca-Cola or evaporated milk (120ml)

Heat

Rich Savory Citrus

Prep Time 20 mins

Cook Time 3 hours

Yield 4 to 6 servings

Tested Status Made 11 times

Inspiration: Traditional Mexican Benchmark

Community Cook Counter

Made 11 times Marked as made!

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Salsa Duo Pairing

Silky jalapeño emulsion cuts through the rich, slow-braised pork fat.

Companion: Creamy Jalapeño Sauce (Salsa Doña Style) →

Pairs Best With

The best protein, taco style, or dish vehicles for this flavor profile.

Warm Corn Tortillas Fresh Cilantro Diced White Onion

Market Shopping List

(8 items)

3 lbs pork shoulder / Boston butt (~1.4kg), cut into 2-inch cubes
1 cup fresh lard (200g)
1 medium orange, halved (juice and peels)
4 cloves garlic (~20g), crushed
1 Mexican cinnamon stick
2 bay leaves
1 tbsp kosher salt (15g)
1/2 cup Mexican Coca-Cola or evaporated milk (120ml)

Preparation Steps

Read steps top-to-bottom

MELT LARD

Melt fresh lard in a heavy Dutch oven over medium heat.

SIMMER PORK

Add pork chunks, orange juice, orange halves, garlic, cinnamon, bay leaves, and salt. Cover and simmer low for 2.5 hours until fork-tender.

CRISP EDGES

Uncover, turn heat to medium-high, and let liquid evaporate so pork fries in its own rendered fat until golden and crispy.

Storage & Shelf Life

Airtight container up to 5 days refrigerated. Re-crisp in hot skillet.

Kitchen Notes

Field notes, texture checks, and tweaks from test sessions.

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Test Session Sep 20, 2026

Vehicle: Corn tortillas & Doña sauce

"Crispy edges with tender center. Paired with Doña sauce perfectly."