Carnitas De Michoacan

"This is my hubby's favorite dish from his homeland (Michoacan). I found that the original recipe is too fattening. This is my revised version. You make great tacos with these carnitas. Serve them up with your favorite Mexican salsa such as pico de gallo or homemade guacamole."
 
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photo by LucyS-D photo by LucyS-D
photo by LucyS-D
photo by LucyS-D photo by LucyS-D
photo by LucyS-D photo by LucyS-D
Ready In:
2hrs 30mins
Ingredients:
12
Yields:
12 tacos
Serves:
4-6
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ingredients

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directions

  • Start with removing any excess pieces of fat from the pork.
  • In a large,heavy saucepan, place the pork along with the orange zest, orange juice, cumin, bay leaves, onion, garlic and bouillon.
  • Fill with water just so it barely covers the pork.
  • Cover and bring to a boil over medium heat.
  • Reduce heat to medium low and simmer for about 2 hours.
  • Turn off the heat and allow the meat to cool and any excess fat to raise to the top.
  • Remove the excess fat, and place the cooled pork in a large bowl.
  • Add salt and pepper to taste.
  • In a separate fry pan, heat the lard and fry the pork pieces for about 6 minutes, just so they turn golden; allow them to cool.
  • Using your hands, pull the meat apart.
  • In a comal over medium heat, heat the tortillas.
  • Once you heated all of the tortillas, make tacos with the shredded meat and add your own favorite Mexican salsa.

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Reviews

  1. This was so full of great flavor and very, very easy! Just a squeeze of fresh lime juice and these are good to go. I served them in tacos with a tomatillo salsa and a pico de gallo also. Made for My Three Chefs event.
     
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RECIPE SUBMITTED BY

Hola! My name is Cynthia. I live in the land of enchantment (New Mexico). I love cooking. I especially love cooking Mexican Food. I recently got married to the most wonderful man. We have no kids yet. However, our family consists of two pets.
 
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