A recipe for delicious and succulent pork carnitas that is perfect in tacos.
1.5kg / 3lb pork shoulder (Boston butt) trimmed of most of the fat
2 – 3 bay leaves
2 Tbsp chipotle in adobo sauce (chopped) – or 1 Tbsp chipotle seasoning & 2 Tbsp of finely chopped pickled jalapenos
1 tsp ground cumin
4 cloves of garlic, minced or chopped
1 Tbsp salt
2 tsp black pepper
I large onion cut into quarters
500ml / 2 cups of freshly squeezed orange juice
A drizzle of olive oil
Whatever garnishes you prefer
Preheat the oven to 150C / 300F.
Cut the meat into 5cm / 2-inch pieces and put it into a large, lidded casserole dish such as a cast-iron pot. Add the bay leaves, chipotle, cumin, garlic, salt, pepper, onion and orange juice. Bring to the boil on the stovetop and then with the lid on, place it in the oven and cook for 2 hours.
Remove the dish from the oven and return it to the boil on the stovetop with the lid off for about 10 minutes. Remove the meat with a slotted spoon and place it on a foil-lined baking sheet. Spread it out and shred the meat using 2 forks or a spoon. It should be falling apart at this stage. Remove the bay leaves and the onion and discard.
Drizzle olive oil over the shredded meat and check the seasoning again adding more salt and pepper to taste. Pour ¾ of the sauce over the meat and then place it under a hot grill/broiler and cook for around 5 minutes. When it starts to go brown and crispy, flip the meat over and cook the other side for a further 5 or so minutes. Drizzle the rest of the sauce over the meat and toss to combine.
Serve the meat with tortillas (corn or flour) and the side dishes of your choice to build your own tacos.
Keywords: carnitas, pulled pork, tacos, recipe, Mexican pulled pork, pork carnitas