Carnitas

Carnitas is a Mexican dish of pork that is slowly cooked in its own fat until the meat is soft inside and browned at the edges. It is most closely associated with the state of Michoacán, where it is said to have developed, and is now eaten across Mexico.

What it really is

Carnitas are made from pork shoulder or other fatty cuts, cut into large chunks and put into a copper or heavy pot with lard and often water, orange juice or milk, plus seasoning such as salt, bay leaf and cinnamon. The meat simmers over moderate heat for several hours, until the liquid has evaporated and the pork fries gently in the rendered fat. The pieces are then raised to a higher heat to crisp the outside, and are chopped or pulled into serving pieces.

Carnitas differ from barbacoa, which is steamed or roasted meat, usually lamb or beef, cooked in an earth oven or steamer. They also differ from chicharrón, which is pork skin or belly fried until puffed and crisp, and from cochinita pibil, which is pork marinated in achiote and baked in banana leaves in the Yucatán.

How it's served

• Chopped into small pieces and served in corn tortillas as tacos, with onion, cilantro and salsa.
• Served on a platter with pinto beans, rice, pickled vegetables and fresh tortillas.
• Often sold by weight at markets, with the cook offering different parts such as lean meat, skin and fatty pieces.

How to write it on the menu

• Name the cut and the cooking method, for example "slow-cooked pork carnitas in lard", so guests know it is pork.
• State that the dish is cooked in lard, since it is not suitable for guests who avoid pork or animal fat.
• List the garnish and the tortilla type (corn or flour) and note the salsa used, as heat levels vary.
• Mention if a version is made with pork skin or with a leaner cut.