Carnitas are still the unsung hero of L.A.’s grand Taco Life, typically relegated to the second or third-string position at any given taquería where asada, al pastor, and birria take top-billing.
Most Mexican restaurants that serve carnitas, but don’t necessarily specialize in them, tend to roast a piece of pork butt (a shoulder cut), then shred that meat, sear it on a flat-top grill, lay it on a tortilla with salsas, and call it a day.
And while for some that might still hit the spot, those are not true carnitas.
Carnitas, at least according to Michoacán-style, where the dish originated, is a dish where pork, lard, and salt are cooked low and slow in a cazo (a specialized cooking vessel designed explicitly for carnitas), creating tender, caramelized pork that only time and waking up early in the morning can achieve.
Marinades (such as orange juice, milk, or Coca-Cola) are a contentious topic among the carnitas community. But no matter how it's made, you'll know when you encounter an excellent batch.
These are a handful of the best carnitas players in Los Angeles to get you started on your quest to find the absolute most melt-in-your-mouth carnitas tacos in the city.