kahr-NEE-tahz] Mexican for "little meats," this dish is simply small bits or shreds of well browned pork. It`s made from an inexpensive cut of pork that's simmered in a small amount of water until tender, then finished by cooking the pieces in pork fat until nicely browned all over.

A Mexican food specialty of Michoacán. Pork simmered in fruit juices and used in tacos and burritos.

Carnitas (from the Spanish for "little meats") is a type of braised or roasted (often after first being boiled) pork in Mexican cuisine. Sometimes it is actually prepared by frying. It can also be made from beef using a chuck roast, although using pork seems to be the more common method.