Pork Carnitas Recipe

Slow-cooked pulled pork carnitas

Name: Slow-cooked pulled pork carnitas
Total time: 4 h
Yield: 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; ½ red cabbage shredded; 1 lime juiced; 12 soft tacos; 2 red chillies finely sliced; a large handful coriander leaves

John Gregory-Smith

Published: July 2, 2019 at 4:07 PM

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Serves 6-8

Easy

Total time: 4 hrs

A star rating of 5 out of 5.1 ratingRate

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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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Alternatives

Complete the dish

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."

Ingredients

Nutrition

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

Nutrition: per serving

kcal238
fat13.9g
saturates4.7g
carbs1.9g
sugars1.7g
fibre0.7g
protein26g
salt0.8g

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.

Looking for Mexican recipes to create a colourful feast? Try our ideas here...

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Authors

John Gregory-Smith

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