Try these tender pork tacos, then check out our fish tacos, tacos al pastor, steak tacos and more tacos recipes.

For more mouthwatering pulled pork ideas, try our BBQ pulled pork, sloppy joes and pulled pork tacos.

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."


  • 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


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


  • 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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