top of page
  • Kirby

Carnitas estilo Michoacan

For the Holidays, Carnitas are a family favorite. Everyone talks about who makes the best carnitas in the family. I have seen my family do carnitas many different ways, and honestly I thought they were just throwing in the whole kitchen cabinet at times. I make carnitas like this 2-3 times a year, and it’s mostly while gathering with family. You can make a lot of it and it feeds a lot of people. The pork is flavorful, sweet and fruity. These make some delicious tacos, and I hope you and your loved ones enjoy it.


5lbs Pork (cuts should include pork shoulder, spare ribs, leg meat, loin and etc). You can use just pork shoulder.

4lbs Pork lard (Manteca)

½ onion

1 sweet orange

2 lime

1 - 12oz bottle of Mexican Coca-Cola

1 pint of Mexican beer

5 garlic cloves

4-6 cups of water (Just enough to make it equal parts lard and water)

Salt to taste


Bay leaves

Can of condensed milk

Season all the pieces of pork with fine kosher salt to taste.

In a large pot, discada or disco, add your lard and set the heat to medium. Allow the lard to melt and bring to 350 degrees Fahrenheit.

Once the lard is up to temp, add in your pork and try not to over crowd. Cook for about 12-15 minutes or until nicely fried and the pork is a brown color.

Remove pork, then add in slowly the beer, coca-cola and other aromatics. I like to leave the peels of the orange and lime in the mixture. Add in the water until you double in quantity.

Add the pork back into the mixture, and bring to a slight boil. Reduce the heat to medium-low, and let cook for about 45 minutes to 1 ½ hours or until the pork is nice and tender.

You should be able to shred the pork easily when done.

Shred and enjoy!

1,762 views0 comments

Recent Posts

See All
bottom of page