Taco de Carnitas

Tacos de carnitas are made from pork, typically pork shoulder (also called pork butt), which is slow-cooked in its own fat (lard) until tender. The name 'carnitas' literally means 'little meats' in Spanish, referring to the small shredded pieces produced by the cooking process.

Carnitas originated in the state of Michoacán, Mexico, where the traditional method of simmering pork in copper pots with lard and seasonings was developed. The dish remains a signature regional specialty of Michoacán and is one of Mexico's most iconic street foods.

Carnitas tacos are typically served on small corn tortillas and garnished with chopped white onion, cilantro, salsa, and a squeeze of fresh lime. They are often accompanied by pickled red onions, a wedge of lime, and sometimes a side of refried beans or guacamole.

Traditional carnitas are simmered in lard for approximately 2 to 4 hours at a low temperature until the pork is fork-tender with crispy edges. The final stage often involves increasing the heat to crisp the exterior pieces, creating the contrast between melt-in-your-mouth interior and caramelized surface.