My Mexican Carnitas Side Trip

Sometimes the universe has perfect timing.

First, Jennifer Garner pops up on my Instagram making bisquetes on her #PretendCookingShow – those beautiful yeasted Mexican biscuits that immediately caught my attention. By the way, those bisquetes are getting the full remix treatment soon, but today’s story starts differently.

Twenty-Five Years of Border Crossings

Last week, I found myself back in Mexico for dental work with Dr. Abdiel Márquez, continuing a 25-year relationship with Mexican medical tourism that started with LASIK surgery with Dr. Chayet. Best decision I ever made, by the way – both the original surgery and this latest trip.

This dental visit reminded me why I keep coming back. His work rivals anything you’d find stateside. And he loves coffee just as much as I do. After my appointment, I asked him where I should go for coffee. He said Caffe Sospeso. Instead of heading straight back across the border, I decided to check it out. It was amazing – probably one of the top three coffees I’ve ever had. And directly across the street from the coffee house? The Carnitas popup.

The Carnitas Revelation

The smell was amazing – that unmistakable aroma of pork slowly braising in its own fat, citrus, and spices. The popup had just 3 square wooden high-tops, standing only, and about 25 people eating, I knew I’d stumbled onto something special.

The carnitas were perfect. Tender, juicy pork with crispy edges where it had caramelized. Served simply with fresh tortillas, white onion, cilantro, and two types of salsa. Every bite was balanced – rich pork, bright acid from lime, heat from chilies, freshness from herbs.

This wasn’t restaurant carnitas. This was abuela’s recipe, perfected over generations and served with zero pretense.

The Art of Real Carnitas

Carnitas, literally “little meats,” originated in the state of Michoacán. The traditional method involves slowly braising chunks of pork shoulder in pork fat until they’re fall-apart tender, then crisping the outside for textural contrast.

What made this popup version extraordinary was the restraint. No over-seasoning. No fusion twists. Just pork, pork fat, citrus, a few aromatics, and time. The result was pure, concentrated pork flavor with layers of complexity from the long, slow cooking process.

The accompaniments were equally simple: fresh corn tortillas (still warm), finely diced white onion, chopped cilantro, lime wedges, and two salsas – a bright green one with tomatillos and serranos, and a smoky red one with dried chilies.

Perfection in simplicity.

Bringing Carnitas Home: The Traditional Method

Real carnitas can’t be rushed, but they’re surprisingly simple to make at home. Here’s how to achieve that perfect balance of tender and crispy:

Traditional Carnitas

Ingredients:

• 3-4 lbs pork shoulder, cut into 3-inch chunks
• 1 cup pork fat (or coconut oil for a remix)
• 1 orange, juiced and zested
• 2 bay leaves
• 1 onion, quartered
• 6 garlic cloves
• 2 tsp salt
• 1 tsp black pepper

Method:

1. Season pork chunks generously with salt and pepper
2. Heat pork fat in a heavy Dutch oven over medium heat
3. Add pork, orange juice and zest, bay leaves, onion, and garlic
4. Bring to a gentle simmer, then reduce heat to low
5. Cook uncovered for 2-3 hours, stirring occasionally
6. When pork shreds easily, increase heat to crisp the edges
7. Shred with two forks, mixing crispy bits throughout

The key is patience. Low, slow heat transforms tough pork shoulder into silky, flavorful meat that’s crispy outside and tender inside.

The Weeknight Remix: Pressure Cooker Carnitas

Don’t have three hours? Here’s how to achieve similar results in under an hour:

Pressure Cooker Carnitas

Same ingredients as above

Method:

1. Season pork and sear in pressure cooker using sauté function
2. Add remaining ingredients with 1/2 cup water
3. Pressure cook high for 45 minutes, natural release
4. Remove pork and shred
5. Use sauté function to reduce cooking liquid to a glaze
6. Return pork to pot, toss with glaze, and crisp edges

You’ll lose some of the deep, concentrated flavor of the traditional method, but you’ll still get tender, flavorful carnitas in a fraction of the time. Think of it as your Sentri Pass for cooking.

The Grain-Free Remix: Cassava Butter Tortillas

While researching alternatives to corn tortillas, I found this gem – cassava flour tortillas enriched with butter for extra richness and flexibility:

Cassava Butter Tortillas

Ingredients:

• 2 cups cassava flour
• 1/2 tsp salt
• 3 tbsp butter, melted
• 3/4 cup warm water

Method:

1. Mix cassava flour and salt
2. Add melted butter and warm water
3. Knead until smooth dough forms
4. Rest 15 minutes
5. Roll thin and cook in hot, dry skillet until lightly spotted

Here’s the remix bonus: these tortillas are naturally higher in fiber than wheat versions – more pliable and with a subtle richness from the butter. They hold up beautifully to juicy carnitas without falling apart.

The Two-Ingredient Salsa Revolution

The popup’s green salsa inspired this impossibly simple version that packs serious flavor:

Caramelized Onion and Serrano Salsa

Ingredients:

• 2 large white onions, diced
• 8-10 serrano chilies, roasted and chopped

Method:

1. Cook diced onions in a dry skillet over medium-low heat
2. Stir frequently until golden brown and caramelized (20-30 minutes)
3. Roast serrano chilies over open flame until charred
4. Remove skins, remove seeds for less heat, chop finely
5. Mix caramelized onions with chopped chilies
6. Season with salt to taste

The sweetness from caramelized onions balances the heat from serranos perfectly. It’s salsa reduced to its essence – sweet, spicy, and incredibly satisfying.

Full Circle

Jennifer Garner’s bisquetes are still showing up in my feed (that remix is definitely happening), and I’m still thinking about that perfect carnitas lunch in Mexico. There’s something about authentic, simple food that cuts through all the noise.

A dentist appointment brought me to Mexico, but culinary curiosity extended my stay as I was savoring every bite and taking mental notes. Sometimes the best discoveries happen when you follow your nose instead of your GPS.

In honor of Mexican Independence Day, the timing feels perfect to share these flavors. Real carnitas aren’t fast food – they’re slow food at its finest. Whether you take the traditional three-hour route or remix it with a pressure cooker, the reward is the same: tender, flavorful pork that transforms a simple meal into something memorable.

The best part? You don’t need a passport for this culinary adventure. Just good pork, a little patience, and the willingness to let simplicity shine.

Your turn: Have you ever discovered amazing food while traveling for other reasons? Share your unexpected culinary adventures on IG @remixology