Carnitas—literally “little meats” in Spanish—are one of Mexico’s most beloved pork dishes, and for good reason. At their best, they strike a perfect balance between tender, juicy meat and irresistibly crispy edges.
Traditionally, carnitas are made from pork shoulder (also called pork butt), which is slow-cooked for hours—often in its own fat—in a large copper pot called a cazo. The cooking process is what makes them special: the meat gently simmers until it becomes fork-tender, then the heat is raised at the end so parts of it crisp up. That contrast—soft and succulent inside, golden and slightly crunchy outside—is the hallmark of great carnitas.
Flavor-wise, carnitas are rich and savory with subtle hints of citrus and spice. At their core, carnitas are comfort food—rustic, and generous. The kind of dish that feels right at home at a long table, with a good bottle of wine nearby and no one in a hurry to leave.
Due to the limited availability of this item, the maximum order quantity is 2.
