Carnitas Specialist

Responsibilities

• Specialize in traditional Jalisco-style carnitas preparation
• Manage copper cazo (large cauldron) lard frying process — whole pork cuts cooked in their own lard over hours
• Master the different carnitas textures — maciza, buche, cueritos, nana, cuerito — and their cooking times
• Produce salsa verde and roja accompaniments from scratch
• Handle corn tortilla sourcing and heating for service
• Manage high-volume weekend service — carnitas is a weekend tradition in Jalisco

Requirements

• 3–5 years Mexican kitchen experience with Jalisco carnitas specialization
• Mastery of copper cazo technique — temperature management, timing, different cuts' behavior in lard
• Butchery knowledge for whole pork preparation
• Understanding of carnitas tradition — Jalisco style differs from Michoacán style
• Weekend-heavy availability

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals

Work environment

Traditional carnitas restaurant in Guadalajara. Carnitas Sunday in Jalisco is a deep cultural tradition — carnitas restaurants open at 6–7 AM and often sell out by noon. Weekend production volume is very high.

About the role

The art of pork in fat. Jalisco carnitas in a copper cazo requires 4–6 hours of temperature management. The different textures — crispy maciza, tender buche, gelatinous cuerito — emerge from time, heat, and attention. When everything is right, the carnitas sells out before noon. That is the only review that matters.