Carnitas are a traditional Mexican dish that originated in the state of Michoacán. Their name comes from the term "carnitas," which means "little meats," referring to the pieces of pork that are slow-cooked until tender and juicy. In Mexico, carnitas are traditionally prepared using cuts of pork cooked in lard, which gives them their characteristic flavor. However, in other Latin American countries, this dish may have variants and different names: in Costa Rica, for example, they are called "shredded pork" and are usually prepared with different spices; in Cuba, "roast suckling pig" shares similarities in texture and flavor, although it differs in the cooking technique.
Carnitas are highly valued for their versatility, as they can be used for tacos, tortas, burritos, or simply accompanied by rice and beans. This delicious recipe, lighter and lower in fat, adapts the traditional recipe for those who wish to enjoy the flavor without so many calories, using techniques such as cooking in broth instead of frying in fat.
