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Carnitas - Tacos med mexicansk pulled pork
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Carnitas - Tacos with Mexican pulled pork and pico de gallo

A recipe for crisp, juicy carnitas, packed with flavour and utterly delicious.
Course Lunch, Main course
Cuisine Mexican
Total Time 6 hours
Servings 8 people

Ingredients

  • 2,4 kg pork neck (boneless pork shoulder joint)
  • 2 oranges
  • 1 large onion, sliced into rings
  • 4 cloves garlic, sliced
  • 2 limes
  • 1/2-1 fresh red chilli, finely sliced - adjust the heat to taste
  • 1 cinnamon stick
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp dried oregano
  • 2 tsp mild chilli powder
  • 1/2 tsp smoked paprika (optional)
  • fresh chilli
  • Salt and pepper

To serve

  • Soft tacos
  • Lime wedges
  • Pico de gallo - Click here
  • Guacamole - Click here
  • Cold crème fraîche (optional)

Instructions

  • Cut the joint into 8 large chunks. Season them with salt and pepper on all sides and place them in an ovenproof dish.
  • Mix the spices in a bowl and pour them over the meat, - rub and turn the meat so it is well coated in the spices.
  • Add the cinnamon stick along with the sliced onion, garlic and chilli, - toss with the meat.
  • Halve the oranges and limes and squeeze the juice over the meat and into the dish. If you like, add the squeezed halves of one orange and one lime to the dish, - just remember that they should be organic (unwaxed) and thoroughly rinsed.
  • Cover the dish with foil and place it in a preheated conventional oven (top and bottom heat) at 130°C for 3 hours. After 3 hours, remove the foil and continue cooking the meat for a further 2 hours at 130°C.
    Check whether the meat is tender, - it should fall apart completely when you pull at it with 2 forks; otherwise give it a little longer.
  • Take the dish out of the oven and turn the temperature up to 220°C.
  • Lift the meat out of the dish, place it on a baking tray or deep roasting tin, and pull it apart with 2 forks. Pour over a couple of hundred millilitres of the marinade it was cooked in, season with a little salt and pepper and toss well.
  • Once the oven has reached 220°C, return the meat to the oven and roast until crisp and golden, about 30 minutes, - turning it once along the way.
  • Serve your crisp, juicy carnitas in warm soft tacos, topped with pico de gallo and guacamole.