Carnitas is one of those Mexican dishes whose recipe varies from region to region throughout the country. In my family, carnitas were more of a Sunday tradition, served as filling for tacos, topped with salsa verde, chopped cilantro, avocado and some drops of lemon juice.
MEZQUITE's crispy outside-tender inside version is accomplished by braising pork tenderloin and spare ribs with milk, orange peel and aromatic herbs.
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