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Carnitas – Mexican Pulled Pork

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Ingredients

2kg Pork Shoulder
2 1/2 tsp Salt
1 tsp Black Pepper
1 Onion Chopped
1 Jalapeno Deseeded, Chopped
4 Garlic Cloves Minced
Juice From 2 Oranges
Mini Tacos
Lime
Red Onion
Avocado
Coriander
Salsa
Rub
1 tsp Dried Oregano
2 tsp Ground Cumin
1 tsp Olive Oil
Salsa
1/2 Onion
1 tsp Jalapeno Pepper
400g Canned Crushed Tomato Best Quality
200g Canned Diced Green Chillis
1/4 Cup Coriander Roughly Chopped
1/2 Lime Juiced
1 Garlic Clove Minced
1/2 tsp Sugar
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Ground Cumin

Carnitas – Mexican Pulled Pork

  • Medium

Ingredients

  • Rub

  • Salsa

Directions

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Steps

1
Done

Rinse and dry the pork shoulder, rub all over with salt and pepper.

2
Done

Combine the Rub ingredients then rub all over the pork.

3
Done

Place the pork in a slow cooker, top with the onion, jalapeño, minced garlic and squeeze over the juice of the oranges.

4
Done

Slow Cook on low for 10 hours or on high for 6 hours.

5
Done

Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.

6
Done

To Crisp

Heat 1 Tsp of oil in a large non stick pan over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.

7
Done

Remove pork from skillet. Repeat in batches, don't crowd the pan.

8
Done

Just before serving, drizzle over more juices and serve hot, stuffed in tacos, with salsa, onions, coriander and coriander.

9
Done

Salsa

Place onion and jalapeno in the food processor first, then add remaining ingredients, Blitz to desired consistency. Season.

10
Done

1 intro 4 prep pork / show cooked one, start to pull 4 fry pork, make salsa and build tacos 1 serve

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