10 February 2018

Carnitas The key to keeping the pork moist and tender is to cram it into a tiny pot or casserole, so that it cooks in its own fat and juices. The spices I like to use are not particularly traditional for carnitas, but they taste great.

  • For six servings:
    ~1.2 kg pork shoulder, in one-inch dice
    A glug of olive oil
    An onion, or two shallots, sliced
    4 garlic cloves, roughly chopped
    ½ tbsp cumin seeds
    ½ tbsp coriander seeds
    ½ tbsp pimentón
    ½ tsp dried oregano
    ½ tsp ground cinnamon
    1 tbsp chilli flake
    1 tbsp sea salt
    2 bay leaves
    Juice of a lemon or lime
    1 tbsp muscovaodo or dark brown sugar
  • To serve:
    Tortillas, rice (which I like to cook with a little salt, lime juice, and pimentón), fresh coriander, avocado, tomato, sour cream or yoghurt, jalapeños, hot sauce, lime juice, and/or anything else you might like.
  • Heat the oven to 135°C. Fry the onion, garlic, cumin, and coriander in the olive oil over a medium heat until golden brown. Toss with the pork and remaining ingredients, then cram everything into a 2–3 litre pot or casserole. Cover with a lid or foil and cook for 3.5 hours.
  • Ideally, leave the pork to cool in its juices. At this point, the pork could be refrigerated or frozen for later use.
  • Before serving, extract pieces of pork from the surrounding fat and juice, and fry over medium heat until caramelised on both sides. Serve with your preferred burrito or taco ingredients.