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Pork slowly cooked in lard until crisp outside and tender inside — a traditional Mexican pork dish.
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Carnitas are said to come from Michoacán. Large pieces of pork are submerged in lard in a big pot with orange, garlic, and bay leaves, cooked slowly at a low temperature, and finally crisped over high heat. The tender pulled meat is a favorite taco filling, and weekend markets are lined with stalls simmering carnitas in huge pots.
Cut the pork into large chunks and rub with salt and cumin.
Put lard in a pot over medium heat and add the pork, crushed garlic, onion wedges, orange juice and peel, and bay leaves.
Cook on low for 1.5–2 hours until the meat is falling apart.
Finally raise the heat to crisp the outside.
Shred the meat roughly and wrap in warm tortillas.