Carnitas

Carnitas, translating to "little meats," trace their roots to the state of Michoacán in Mexico, where they were traditionally cooked in massive copper pots. As Ava, I view this dish as the ultimate batch hero because it transforms a humble, tough cut of pork into a masterpiece of contrasting textures: meltingly tender on the inside with crispy, caramelized edges. When you rely on the shop-bought alternative—a sad, six-dollar plastic pouch of pre-cooked, stringy pork that tastes aggressively of salt, liquid smoke, and preservatives—you are missing the soul of the dish entirely. The commercial versions are uniformly dry and lack the deep, rendered richness that only comes from cooking the meat in its own fat. Making it from scratch means you control the quality, using real pork shoulder, fresh citrus, and aromatic spices without any packet mixes or artificial shortcuts. The most common pitfall I see home cooks fall into is treating carnitas like a simple boil or braise. If you don't finish the shredded meat by frying it in its own rendered fat until it crisps, you just have wet pulled pork. Another mistake is trimming away too much fat; that fat is essential for the confit process and the final crispy bite. By taking the time to slow-cook and then properly fry the meat, you create a freezer-friendly staple that completely eclipses anything you could ever buy in a pouch, giving you authentic, vibrant flavor for tacos, tortas, or bowls whenever the craving strikes.

Storage times are a guide — always use your judgement and store food safely.