There is a specific kind of magic that happens when you step away from the kitchen stove and head out to the fire pit. In South Africa, we know the power of the braai, but across the Atlantic in the highlands of Michoacán, Mexico, they use the flame for a different kind of alchemy: Carnitas.
Imagine pork so tender it yields to the slightest pressure of a fork, yet boasts edges so crisp and golden they crackle like honeycomb. Now, imagine cradling that smoky meat in a warm, earthy corn tortilla you pressed by hand just moments before. This isn’t just dinner; it’s a weekend project that rewards your patience with the best taco you’ve ever tasted.
The Heart of the Dish: Michoacán Style
Authentic carnitas are a lesson in simplicity. By slow-cooking pork in lard over an open wood fire, we aren’t just boiling meat—we are “confiting” it. The wood smoke infuses the fat, which in turn bastes the pork for hours.
To honour this tradition, we’ve paired our carnitas with Nixtamalized Corn Tortillas. If you’ve only ever had store-bought wraps, prepare to have your mind blown. The nixtamalization process—an ancient Mesoamerican technique—unlocks a nutty, floral aroma in the corn that provides the perfect sturdy base for our succulent pork.
Part 1: The Wood-Fired Pork Carnitas
Succulent, smoky, and dangerously addictive.
Prep time: 30 mins | Cook time: 3–5 hours | Serves: 8–12
Ingredients
- 2.5 kg – 2.7 kg Pork: Use a mix of shoulder, picnic, and ribs for texture. Cut into 10 cm chunks.
- 3–4 kg Fresh Lard (Manteca): To submerge the meat.
- 3 Tbsp Coarse Sea Salt
- Aromatics: 1 white onion (halved), 1 head of garlic (halved), 2 oranges (halved), 2 bay leaves.
Method
- The Fire: Build a wood fire and let it burn down to a bed of glowing coals. Set your cast-iron pot or cazo over a medium-low heat.
- The Melt: Melt the lard. Once shimmering (about 110°C), add your aromatics.
- The Confit: Salt the pork generously and lower into the fat. Let it simmer gently for 3–4 hours until “pull-apart” tender.
- The Crisp: Increase the heat by adding fresh wood. Let the pork fry in the hot lard for the final 30 minutes until the exterior is deep mahogany and crispy. Drain and rest for 15 minutes before roughly chopping.
Part 2: Handmade Corn Tortillas
The golden vessel for your carnitas.
Yields: 12–15 tortillas | Prep time: 20 mins
Ingredients
- 2 cups (approx. 300g) Masa Harina: Look for high-quality nixtamalized corn flour (like Maseca).
- 1 ½ cups (350ml) Warm Water: Use a touch more if needed.
- ½ tsp Salt
Method
- The Dough: Mix the masa harina and salt. Slowly add warm water, kneading until you have a dough the consistency of Play-Doh. It shouldn’t stick to your hands. Let it rest, covered, for 15 minutes.
- The Press: Roll the dough into golf-ball-sized spheres. Use a tortilla press (lined with plastic) to flatten them into 12 cm rounds.
- The Sear: Heat a dry cast-iron skillet (or comal) over medium-high heat. Cook each tortilla for 30–60 seconds per side. They should puff slightly—a sign of a job well done! Keep them warm in a clean tea towel.
Assembly: The Perfect Bite
To serve, pile a generous heap of crispy carnitas onto a warm tortilla. Top with:
- Finely diced white onion & fresh coriander
- A squeeze of lime juice
- A drizzle of Salsa Verde
Chef’s Tip: Don’t Toss the Lard!
Once you’ve finished, strain the leftover lard into a jar. This “liquid gold” is now infused with pork juices, orange, and smoke. Use it to fry your morning eggs or to sauté greens—it’s a kitchen treasure you can’t buy in a shop.
