Carnitas means “little meats” in Spanish and refers to a Mexican preparation of pork, usually shoulder, cooked slowly until tender and then browned or crisped before serving. Traditional methods often cook the pork in its own rendered fat or lard, with aromatics such as garlic, orange, herbs and spices. Recipes vary by region and kitchen.
The pork is cooked gently until the connective tissue softens and the meat can be pulled apart. It is then crisped in a hot pan, oven or cooking fat to create browned edges while keeping the interior moist. The method has similarities to confit, although the seasoning and finishing style are distinctly Mexican.
Example: serve carnitas in tacos with salsa verde, onion, cilantro and lime, or as a filling for tortas and burritos.
Food-safety note: cool, store and reheat cooked pork according to the applicable food-safety plan.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
