"Confit is a French word which, in truth, refers to any type of preserved food. It can be fruits cooked in a sugar syrup, or it can refer to meats and vegetables cooked in fat. In the realm of general culinary terminology, however, confit typically refers to a technique by which meat is salted and cooked in plenty of fat, creating a shelf-stable product that could be stored for long periods of time."
"In this original style, small chunks of salted pork are simmered in copper pots filled with large quantities of lard, aka pork fat, which is sometimes flavored with ingredients like garlic, onions, bay leaves, and even orange juice or cola. The resulting dish, if you've never had true Michoacán-style carnitas, is a beautiful combination of flavors and textures."
"Each chunk of meat is tender and juicy in the center, but with a crisp, browned exterior, just like good duck confit. There is a magic to this style of cooking, and while it isn't the easiest technique to bring home, there's nothing preventing you from making excellent carnitas in your own kitchen."
Confit is a French preservation technique involving cooking food in fat or sugar syrup. In culinary practice, it typically refers to meat cooked in large quantities of fat to create shelf-stable products. Duck confit exemplifies this method with succulent, slow-cooked duck legs finished with crispy skin. Mexican carnitas employ identical confit principles, using salted pork simmered in lard with aromatics like garlic, onions, bay leaves, and sometimes orange juice or cola. Originating in Quiroga, Michoacán, carnitas produce tender, juicy meat centers with browned, crispy exteriors. Though the technique requires effort, home cooks can successfully prepare authentic carnitas using traditional confit methods.
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