Pork Carnitas
Great Curry Recipes recipe - Mexican
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 pounds (1.5kg) skinless, boneless pork butt (or shoulder)
- 500g pork lard
- 1 teaspoons salt
- 1 tbsp black pepper
- 2 tsp dried oregano (Mexican oregano is best for this)
- 1 tsp ground cumin
- 1/2 large white onion , cut into wedges
- 8 cloves garlic , smashed
- 1/2 cup (125ml) orange juice
- 1 cup (250ml) coke (don't use diet coke)
- 1 cup (250ml) milk
- 3 bay leaves
- Juice of two limes
- 16 corn tortillas - lightly fried in oil
- Salsa of choice
- Diced red onion to ganish
Instructions
- 1
Cut the pork into large chunks and sprinkle with the salt. Melt the lard in a large pan and the add the pork.
- 2
Fry in the hot lard until lightly browed. About ten minutes should do.
- 3
Now add the black pepper, oregano and cumin and stir well before adding the onion and garlic. Again stir it all up to combine.
- 4
Pour in the coke, milk and orange juice and add just enough water to cover if needed. Add the bay leaves.
- 5
Simmer over a low heat for 2.5 to 3 hours. When the meat is fork tender, remove it from the liquid and chop it up into small pieces. Discard the cooking liquid.
- 6
Heat a frying pan over medium high heat and fry the meat until crispy on the exterior. Squeeze the lime juice in.
- 7
Top your tortillas with the pork carnitas and add your salsa and other toppings of choice.