Pork Carnitas Recipe

Slow-cooked pulled pork carnitas

  • serves 6-8
  • Easy

Fill soft tacos with tender pulled pork cooked in smoky chipotle and oregano, and top with zingy red cabbage, chillies and coriander for an easy way to feed a crowd

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Recipe author John Gregory-Smith says… “These tender pulled pork carnitas are inspired by my favourite taqueria in the world: Salud in Barrio Logan, San Diego. This grungy café serves kick-ass food and killer frozen margaritas.”

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Ingredients

  • skinless, boneless pork shoulder 1.2kg
  • dried chipotle chilli flakes 2 tsp
  • dried oregano 2 tsp
  • garlic granules ½ tsp
  • chicken stock 750ml
  • fresh orange juice 150ml
  • lime 1, juiced
  • bay leaves 4

TO SERVE

  • red cabbage ½, shredded
  • lime 1, juiced
  • soft tacos 12
  • red chillies 2, finely sliced
  • coriander leaves a large handful

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.

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Nutritional Information

  • Kcals 238
  • Fat 13.9g
  • Saturates 4.7g
  • Carbs 1.9g
  • Sugars 1.7g
  • Fibre 0.7g
  • Protein 26g
  • Salt 0.8g
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