Carnitas facts for kids
Tacos made with carnitas filling
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| Place of origin | Mexico |
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| Region or state | Michoacán |
| Serving temperature | Hot |
| Main ingredients | simmering pork in oil |
Carnitas means "little meats" in Spanish. It is a very popular dish from Mexican cuisine. This tasty food first came from the state of Michoacán in Mexico.
Carnitas are made by cooking pork slowly until it is super tender. The pork is cooked in oil or, even better, in lard (pork fat). This cooking process takes about three to four hours. The result is very soft and juicy meat.
People usually serve carnitas with fresh, chopped cilantro (coriander leaves) and diced onion. They also add salsa, guacamole, tortillas, and refried beans (called frijoles refritos).
How Carnitas are Made
Traditional carnitas are made using special cuts of pork. These cuts, like the Boston butt, have a lot of fat mixed in. This fat makes the meat extra juicy and flavorful. The pork sections are often cut into smaller pieces. Then, they are seasoned well before cooking.
The best way to cook carnitas is in a large copper pot. Any pot that spreads heat evenly works too. First, lard is melted in the pot. Then, the pork is added. People also add different flavorings. These often include salt, chili, cumin, oregano (or Mexican oregano), marjoram, thyme, bay leaf, and crushed garlic cloves.
The meat then simmers slowly in the lard over very low heat. This makes the pork incredibly tender. Once the meat is soft enough, the heat is turned up. This makes the outside of the pork get nice and crispy. At this point, the meat is so tender it can be pulled apart easily with a fork. It can also be chopped into smaller pieces.
Carnitas meat is very versatile. It can be used as a delicious filling for many other Mexican dishes. These include tamales, tacos, tortas (sandwiches), and burritos.
See also
- In Spanish: Carnitas para niños
