What You Need to Know
Pork shoulder undergoes simultaneous confit (submerged in 90-95°C lard) and Maillard reactions (140-160°C surface temperatures), with copper ions potentially catalyzing fat breakdown.
Creates dual-textured pork with caramelized crust and succulent interior by leveraging copper's even heat distribution.
Key Parameters
Temperature
95°C
85°C - 160°C
Time
3.5 hours
3 hours - 4 hours
Equipment
Copper cazo (minimum 5mm base)Wooden stirring paddleLard thermometer
Steps
- 1.
Carnitas estilo Michoacán (Jiquilpan): Creates textural contrast for taco fillings
- 2.
Torta ahogada (Guadalajara): Provides structural integrity against saucy saturation
The Science
Primary Reaction
Maillard Reaction