Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crispy slow-cooked Mexican pork — Mexico.
Equipment: Large casserole with lid; grill or frying pan
Measures and names
Ingredients
- 1.5 kg pork shoulder, cubed
- 1 onion, 4 garlic cloves
- 1 tsp cumin
- 1 tsp oregano
- 2 bay leaves
- Juice of 1 orange
- 1 lime
- 1 tsp salt
- Lettuce cups, avocado and soured cream (sour cream), to serve
- Coriander (cilantro)
Method
- Put the pork, onion, garlic, cumin, oregano, bay leaves, orange and lime juice and salt in a heavy pot with a splash of water.
- Cover and simmer very gently for about 2 hours 30 minutes, until the pork is completely tender and falling apart.
- Shred the pork with two forks, discarding the bay leaves.
- Spread it on a tray and crisp under a hot grill (or in a hot pan) for 5 minutes, until the edges are golden and crunchy — this contrast is what makes carnitas.
- Moisten with a little of the cooking juices, taste for salt, and serve in lettuce cups with avocado, soured cream and coriander.
Swaps and tips
A little citrus juice across six portions adds flavour with minimal sugar. Serve in lettuce cups, not tortillas.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 2 g | 1 g | 32 g | 435 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
