A Mexican dish of pork that's braised or roasted slowly until tender, then crisped to create a contrast of textures. The meat is typically seasoned with garlic, bay leaves, and citrus, resulting in succulent interior and crispy edges.
From Spanish, literally meaning 'little meats,' the diminutive form of 'carne' (meat). This cooking method originated in the state of Michoacán, Mexico, where it was developed as a way to preserve pork and create maximum flavor through slow cooking in lard.
Authentic carnitas are cooked entirely in their own rendered lard, not oil - this ancient preservation technique creates the signature texture where each piece has both melting tenderness and crispy bits. The dish became popular in the US through Mexican immigrants, but many American versions miss the traditional lard-cooking method!
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