Cookwith

Name: Carnitas estilo Ciudad México (Mexico City-Style Carnitas)
Prep time: 3 h
Total time: 3 h
Yield: 8 servings
Ingredients: 2 pounds (907 g) boneless, skinless pork shoulder, cut into 1½-inch pieces; 1 large ham shank or hock (1.9 lb/886 g); 1 large pig’s trotter (11.3 oz/322 g); 1 cup homemade chicken stock or store-bought low-sodium chicken broth; 2¼ teaspoons Morton kosher salt (0.7 oz/16 g); 1 teaspoon freshly ground black pepper; Warm corn tortillas, for serving; Salsa de Chile de Árbol, for serving; Chopped white onion, for serving; Lime wedges, for serving; Dried oregano, for serving; Chopped cilantro, for serving; Chicharrones, for serving

Carnitas estilo Ciudad México (Mexico City-Style Carnitas)

miradugm

Carnitas estilo Ciudad México is a celebration of Mexico City’s culinary heritage—slow-braised pork shoulder, ham hock, and pig’s trotter meld together for a deeply savory, melt-in-your-mouth experience. The pork is simmered until ultra-tender, then briefly cooked uncovered to concentrate the flavors. What makes this recipe stand out is its balance of richness (from the various pork cuts) and brightness (from fresh toppings like lime, cilantro, and salsa). Each bite is juicy, succulent, and layered with flavor, while crispy chicharrones and fresh tortillas add irresistible texture. It’s a true centerpiece for family gatherings or festive occasions.

Ingredients

Instructions

In a large heavy pot, add the pork shoulder, ham shank, pig’s trotter, broth, salt, and pepper.
Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the pork is tender and easily falls off the bone, about 2 to 2½ hours.
Uncover the pot and continue to cook, stirring occasionally, for 10 minutes to slightly reduce the liquid (but not completely). Remove from heat, cover, and let sit until the pork is cool enough to handle, about 30 minutes.
Carefully pour the cooking liquid into a large bowl and set aside. Transfer the pork shoulder, hock, and trotter to a cutting board and remove the meat and skin from the bones. Discard the bones and chop the meat and skin into ½-inch pieces. Add the meat and skin back to the reserved cooking liquid. Season with salt to taste.
Serve the carnitas with warm tortillas, salsa, chopped onion, lime wedges, dried oregano, chopped cilantro, and chicharrones.