Pork Carnitas

Pork Carnitas is a classic Mexican dish originating from the state of Michoacán, where pork is slow-cooked in its own fat until incredibly tender and then crisped up. The traditional method involves simmering the meat in a large pot (a process called 'confit') with aromatics like orange, onion, garlic, and spices such as cumin and oregano, before shredding and browning it.

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🍽️ Nutrition at a glance

This dish is high in protein and fat, with minimal carbohydrates unless served with tortillas or sides. A typical 3-ounce (85g) serving of the pork itself provides around 200-250 calories, along with significant amounts of B vitamins, zinc, and selenium.

Nutrition breakdown

Calories	280 kcal
Protein	32 g
Carbs	2 g
Fat	16 g
Fiber	0 g
Sugar	0 g
Sodium	680 mg
Potassium	450 mg
Phosphorus	280 mg
Niacin (B3)	8 mg
Vitamin B6	0.6 mg
Vitamin B12	1.0 mcg
Zinc	4.5 mg
Selenium	35 mcg
Iron	1.5 mg

Per 1 cup (140 g) · estimated, varies by recipe

💡 What's interesting

The name 'carnitas' translates to 'little meats,' and the technique is a delicious example of Mexican culinary ingenuity, using the pork's own fat for cooking to achieve a perfect balance of juicy, melt-in-your-mouth interior and crispy, caramelized edges.