Michoacán's confit: pork shoulder simmered in its own fat with orange and cinnamon until it shreds, then crisped in the pan. Tacos' highest calling.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Pork Shoulder — in 8 cm chunks
Orange — quartered, squeezed in
Onion — quartered
3 steps
Method
1
Barely cover the pork with water in a wide pot; add everything else. Simmer uncovered 2.5–3 hours: the water evaporates, and the pork ends up frying gently in its own rendered fat.
170 min — timer available in cooking mode
Why this works
This self-confit is the whole trick — no stirring heroics needed until the water's gone.
2
When the liquid is just fat and the pork shreds at a look, crisp the chunks in that fat over medium-high, turning once, 5–8 minutes.
7 min — timer available in cooking mode
3
Shred coarsely — crisp edges, soft middles — and serve on tortillas with cilantro, onion, and lime.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.