Mexican Carnitas – Slow-Cooked Pork
Traditional Mexican carnitas are made by slow-cooking pork shoulder until tender and then frying it for a crispy exterior, perfect for tacos or burritos.
Ingredients (Serves 6):
* 1.5kg pork shoulder, cut into large chunks
* 1 orange, juiced
* 1 onion, quartered
* 4 garlic cloves
* 1 tsp cumin
* 1 tsp oregano
* Salt and pepper
* Lard or oil for frying
Instructions:
1. Place pork, orange juice, onion, garlic, cumin, oregano, salt, and pepper in a large pot.
2. Cover with water and simmer gently for 2–3 hours until pork is tender.
3. Remove pork and shred.
4. Heat lard or oil in a large pan and fry shredded pork until crispy on the edges.
5. Serve with warm tortillas, salsa, and fresh cilantro.
Mexican Tip:
Carnitas are often accompanied by pickled red onions and lime wedges.
Traditional Mexican carnitas are made by slow-cooking pork shoulder until tender and then frying it for a crispy exterior, perfect for tacos or burritos.
Ingredients (Serves 6):
* 1.5kg pork shoulder, cut into large chunks
* 1 orange, juiced
* 1 onion, quartered
* 4 garlic cloves
* 1 tsp cumin
* 1 tsp oregano
* Salt and pepper
* Lard or oil for frying
Instructions:
1. Place pork, orange juice, onion, garlic, cumin, oregano, salt, and pepper in a large pot.
2. Cover with water and simmer gently for 2–3 hours until pork is tender.
3. Remove pork and shred.
4. Heat lard or oil in a large pan and fry shredded pork until crispy on the edges.
5. Serve with warm tortillas, salsa, and fresh cilantro.
Mexican Tip:
Carnitas are often accompanied by pickled red onions and lime wedges.
Mexican Carnitas – Slow-Cooked Pork
Traditional Mexican carnitas are made by slow-cooking pork shoulder until tender and then frying it for a crispy exterior, perfect for tacos or burritos.
Ingredients (Serves 6):
* 1.5kg pork shoulder, cut into large chunks
* 1 orange, juiced
* 1 onion, quartered
* 4 garlic cloves
* 1 tsp cumin
* 1 tsp oregano
* Salt and pepper
* Lard or oil for frying
Instructions:
1. Place pork, orange juice, onion, garlic, cumin, oregano, salt, and pepper in a large pot.
2. Cover with water and simmer gently for 2–3 hours until pork is tender.
3. Remove pork and shred.
4. Heat lard or oil in a large pan and fry shredded pork until crispy on the edges.
5. Serve with warm tortillas, salsa, and fresh cilantro.
Mexican Tip:
Carnitas are often accompanied by pickled red onions and lime wedges.
