Slow Cooked Pork Carnitas with Orange and Cumin
Pork shoulder braised low and slow with citrus and garlic, then shredded and roasted until the edges turn crisp. Made for a crowd.
Ingredients
- Boneless pork shoulder1.5 kg
- Orange1 pc
- Limes2 pc
- Onion1 pc
- Garlic6 cloves
- Ground cumin2 tsp
- Dried oregano1 tsp
- Bay leaves2 pc
- Corn tortillas18 pc
- Coriander1 bunch
Method
- 01
Heat the oven to 160C. Cut the pork into 5 cm chunks and rub them all over with salt, the cumin and the oregano.
- 02
Pack the pork into a casserole with the quartered onion, smashed garlic and bay leaves, squeeze in the orange juice and drop in the squeezed halves, then add 250 ml water.
- 03
Cover tightly and cook in the oven for 2 1/2 hours until the meat falls apart when pressed.
- 04
Lift out the onion, bay leaves and orange halves, shred the pork in its juices, then spread it over a large roasting tray and roast at 220C for 20-25 minutes until the edges are crisp.
- 05
Warm the tortillas and fill them with the carnitas, chopped coriander and a squeeze of lime.
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