Slow-cooked pork

Slow-cooked pork

carnitas

From
M is for Mexican
Serves
4
Prep
15 mins
Cooking time
285 mins

Ingredients

Quantity Ingredient
1 onion, roughly sliced
6 garlic cloves, skin on, crushed
1 orange, roughly sliced
2 tablespoons oregano
2 bay leaves
1 cinnamon stick
1kg boneless rolled pork shoulder
2 tablespoons sea salt
1 tablespoons ground cumin
1 tablespoons freshly ground black pepper
12 tortillas, to serve
see method for ingredients, to serve

Method

  1. Preheat your oven to 150ºC. Place half of the sliced onion, garlic, orange slices, oregano, bay leaves and cinnamon stick in the base of a small lidded casserole dish, small enough to hold the pork shoulder snugly.
  2. Rub the pork with the sea salt, cumin and black pepper and sit on top of the onion slices. Tuck the remaining garlic, onion, orange, oregano and bay leaves around the pork, place the lid on, and transfer to the oven to cook for 4 hours.
  3. Once the pork is ready, remove it from the cooking liquid and shred it with two forks and allow it to cool down slightly. Pour the cooking liquid from the dish into a jug and leave it to sit for 30 minutes to allow the fat to rise to the surface.
  4. Pour a little of the fat over the shredded pork. Heat a large frying pan and fry the pork in batches on a medium heat for 10–15 minutes, stirring occasionally. (The fat from the meat will help it to crisp up.) Serve in tortillas alongside the salsa de piña picante.
Tags:
Mexican
Mexico
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