Carnitas Carnitas Carnitas, literally meaning "little meats", is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans ("frijoles refritos"). Pork carnitas are traditionally made using the heavily marbled, rich boston butt or picnic ham cuts of pork. The 6–16 lb (3–7 kg) sections are usually cut down to a
Mexican Spanish The Spanish spoken in the Gulf coastal areas of Veracruz and Tabasco and in the states of Yucatan and Quintana Roo exhibits more Caribbean phonetic traits than that spoken in the rest of Mexico. And the Spanish of the Yucatán Peninsula is distinct from all other forms in its intonation and in the incorporation of Mayan words. The First Mexican Empire comprised what is present-day El Salvador, Nicaragua, Guatemala, Belize, and Honduras, aside from the mentioned present states of United States; thus dialects of Costa Rican, Guatemalan, Honduran, New Mexican, Nicaraguan, and Salvadoran Spanish were originally included in the dialects