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.”
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
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 238
- Fat 13.9g
- Saturates 4.7g
- Carbs 1.9g
- Sugars 1.7g
- Fibre 0.7g
- Protein 26g
- Salt 0.8g
