Pork Carnitas

Prep: 05 minutes Cook: 02 Hours Serves 6 People

Ready. Steady. Cook!

  1. Cut the pork shoulder into large cubes.
  2. Place lard into a hot saucepan and melt.
  3. When the lard has melted and is hot carefully place the pork into the saucepan.
  4. Simmer for 1 hour with the lid on.
  5. While the pork is simmer prep your toppings. Chop the coriander, reed onion, pork crackle, avocado and limes.
  6. After 1 hour add squeezed orange juice, the skin of the orange, garlic, bay leaves and maple syrup.
  7. Simmer for another hour with the lid off.
  8. Strain the meat to get rid of the excess fat.
  9. Chop or pull the meat apart with 2 forks.
  10. Serve with a warm corn tortilla, salsa, onion, avocado, coriander, pork crackling and a squeeze of lime.
  1. 1.5kg boneless pork shoulder

  2. 250g of lard

  3. 2 tbsp of maple syrup

  4. 1 tbsp salt

  5. 6 bay leaves

  6. The juice of one orange and the whole skin of the orange

  7. 3 cloves of garlic

  8. TO SERVE:

  9. 2 avocados

  10. 1 red onion

  11. 1/2 a bunch of coriander

  12. 1 packet of pork crackle (chicharrón)

  13. 3 limes cut into wedges for garnish

Tip: Use pork carnitas for taco's, nacho's, enchilada's, burrito's, quesadillas.

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