Slow-cooked pulled pork carnitas
- Preparation and cooking time
- Total time
- Easy
- Serves 6-8
Ingredients
- 1.2kg skinless, boneless pork shoulder
- 2 tsp dried chipotle chilli flakes
- 2 tsp dried oregano
- ½ tsp garlic granules
- 750ml chicken stock
- 150ml fresh orange juice
- 1 lime, juiced
- 4 bay leaves
TO SERVE
- ½ red cabbage, shredded
- 1 lime, juiced
- 12 soft tacos
- 2 red chillies, finely sliced
- a large handful coriander leaves
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the pork into a mixing bowl and sprinkle over the chipotle, oregano, garlic granules and a good pinch of salt. Rub well into the meat and transfer to a lidded pan just big enough so the pork fits snugly.
- STEP 2
Pour the stock, orange juice and lime juice into the pan and add the bay leaves. The liquid should just cover everything – if not, top up with water. Put on the lid and cook in the oven for 3-3 ½ hours or until you can pull the meat apart with forks. Transfer the pork to a bowl and cover.
- STEP 3
Remove the bay leaves from the cooking liquor and bring to the boil over a medium heat. Reduce the sauce for 20-25 minutes or until only about 1 / 5 left. Shred the meat, then tip into the sticky sauce and mix well to warm though. Season.
- STEP 4
Toss the red cabbage with the lime juice and a little salt, then serve the pork with tacos, the dressed cabbage, sliced chilli and coriander leaves.
