Carnitas
Pulled pork with a Mexican twist, these carnitas are crisped up with soft brown sugar for extra deliciousness!
Ingredients
For the pulled pork
- 2kg/4lb 8oz boneless pork shoulder, trimmed and cut into large chunks
- 2 tbsp vegetable oil, olive oil or lard
- 1 large onion, finely chopped
- 4 garlic cloves, roughly chopped
- 2 oranges, juice only
- 1 lime, juice only
- 100ml/3½fl oz full-sugar coca cola
- 250ml/9fl oz chicken stock or water
For the rub
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp ground cinnamon
- 1 tbsp soft brown sugar
- 1 tsp salt
To fry
- 1 tbsp oil or butter
- 1 tbsp soft brown sugar
Method
Mix all of the rub ingredients together in a small bowl. Rub half of this mixture over the pork, reserve the rest in a jar to use another time.
For the pulled pork, heat the oil in a large casserole and add the onion. Cook until lightly caramelised, add the garlic and stir, then add the pork and cook until browned on all sides. Add all of the remaining pulled pork ingredients and bring to the boil, then turn down the heat. Cover and simmer for 2–3 hours, turning the meat regularly, until the pork is tender and falling apart.
Strain the meat, reserving the cooking liquor, and transfer the pork to a plate. Pour the cooking liquor back into the casserole and cook until reduced down by half or until syrupy. Shred the meat with two forks.
To fry, heat the oil in a large frying pan or skillet. Add the pork and sprinkle over the sugar. Fry, stirring regularly, until the meat has plenty of crisp, brown, caramelised bits. Pour over a little of the cooking liquor to keep it moist, but only a small amount as it should not have a sauce. Serve immediately.
Recipe Tips
Keep the other half of the dry rub mix in a screw top jar to use another time.