Budget-friendly recipe

Pork Carnitas

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Try our budget-friendly slow cooked, one pot pork shoulder carnitas that’s packed with flavour for friends and family to enjoy.

Recipe courtesy of Tasty UK.

Prep time: 10 mins

Cook time: 4 hrs and 0 mins

Serves: 6

Cooking Skill: Not Too Tricky

Ingredients

1kg lean boneless pork shoulder joint, string removed
Fine salt, for crackling
2 teaspoons each of: smoked paprika, onion powder (optional), dried oregano, salt, black pepper
1 teaspoon (or to taste) chilli powder
1 onion, peeled and roughly chopped
1 red pepper, deseeded and roughly chopped
4 garlic cloves, peeled and left whole
150ml juice (any!)
30g sugar (any - or honey, golden syrup)
1 stock cube (any)
Zest and juice of 1 lime
To serve
Tacos/tortillas, fresh coriander leaves, avocado, sour cream, pickled onions

Method

Step 1

Start by taking the skin off your pork shoulder — leaving 1cm of fat on the skin — and pop on a baking tray. Completely dry it off, make some score marks into the skin and rub plenty of fine salt into the crevices before popping it in the fridge. 

Step 2

Place the meat in your large ovenproof casserole dish (or slow cooker if you have one at home) – if you’ve got a shoulder slightly larger than your dish, cut it into manageable pieces.

Step 3

Sprinkle half the spices over the pork, turn over with tongs and then sprinkle over the rest. Tuck your chopped veggies and your garlic gloves down the side and pour in the juice around the meat. Add your sugar, stock cube, lime zest and juice then pop on the lid. 

Step 4

Cook for 4–5 hours in the oven at 150˚C or 130˚C fan (or on high in the slow cooker for 4–5 hours). Test the meat by pulling it apart slightly with two forks and if it’s easy to do, it’s done! You can cook for longer for a softer texture, so be sure to try and see what you like.

Step 5

When done, set aside and pop your grill on setting on high. Get the skin out from the fridge (30 minutes before, if possible, to bring to room temperature) and then place under the grill until crispy and puffed up (this will take around 10–15 mins). Turn the heat down slightly after an initial blast to ensure it doesn’t catch or pop foil over any edges that are bubbling quicker. 

Step 6

Shred the meat and pop to one side. Reduce the remaining liquid vigorously in a small pan on the hob and then mix through your pork.

Step 7

Serve in tacos with all the toppings you like and finish with some crispy crackling!

Method

Step 1

Start by taking the skin off your pork shoulder — leaving 1cm of fat on the skin — and pop on a baking tray. Completely dry it off, make some score marks into the skin and rub plenty of fine salt into the crevices before popping it in the fridge. 

Step 2

Place the meat in your large ovenproof casserole dish (or slow cooker if you have one at home) – if you’ve got a shoulder slightly larger than your dish, cut it into manageable pieces.

Step 3

Sprinkle half the spices over the pork, turn over with tongs and then sprinkle over the rest. Tuck your chopped veggies and your garlic gloves down the side and pour in the juice around the meat. Add your sugar, stock cube, lime zest and juice then pop on the lid. 

Step 4

Cook for 4–5 hours in the oven at 150˚C or 130˚C fan (or on high in the slow cooker for 4–5 hours). Test the meat by pulling it apart slightly with two forks and if it’s easy to do, it’s done! You can cook for longer for a softer texture, so be sure to try and see what you like.

Step 5

When done, set aside and pop your grill on setting on high. Get the skin out from the fridge (30 minutes before, if possible, to bring to room temperature) and then place under the grill until crispy and puffed up (this will take around 10–15 mins). Turn the heat down slightly after an initial blast to ensure it doesn’t catch or pop foil over any edges that are bubbling quicker. 

Step 6

Shred the meat and pop to one side. Reduce the remaining liquid vigorously in a small pan on the hob and then mix through your pork.

Step 7

Serve in tacos with all the toppings you like and finish with some crispy crackling!

Love Pork logo

Pork Carnitas

Pork shoulder carnitas in white tortilla wraps with crispy crackling and avocado

Ingredients

  • 1kg lean boneless pork shoulder joint, string removed
  • Fine salt, for crackling
  • 2 teaspoons each of: smoked paprika, onion powder (optional), dried oregano, salt, black pepper
  • 1 teaspoon (or to taste) chilli powder
  • 1 onion, peeled and roughly chopped
  • 1 red pepper, deseeded and roughly chopped
  • 4 garlic cloves, peeled and left whole
  • 150ml juice (any!)
  • 30g sugar (any - or honey, golden syrup)
  • 1 stock cube (any)
  • Zest and juice of 1 lime

To serve

  • Tacos/tortillas, fresh coriander leaves, avocado, sour cream, pickled onions












Method

Step 1

Start by taking the skin off your pork shoulder — leaving 1cm of fat on the skin — and pop on a baking tray. Completely dry it off, make some score marks into the skin and rub plenty of fine salt into the crevices before popping it in the fridge. 

Step 2

Place the meat in your large ovenproof casserole dish (or slow cooker if you have one at home) – if you’ve got a shoulder slightly larger than your dish, cut it into manageable pieces.

Step 3

Sprinkle half the spices over the pork, turn over with tongs and then sprinkle over the rest. Tuck your chopped veggies and your garlic gloves down the side and pour in the juice around the meat. Add your sugar, stock cube, lime zest and juice then pop on the lid. 

Step 4

Cook for 4–5 hours in the oven at 150˚C or 130˚C fan (or on high in the slow cooker for 4–5 hours). Test the meat by pulling it apart slightly with two forks and if it’s easy to do, it’s done! You can cook for longer for a softer texture, so be sure to try and see what you like.

Step 5

When done, set aside and pop your grill on setting on high. Get the skin out from the fridge (30 minutes before, if possible, to bring to room temperature) and then place under the grill until crispy and puffed up (this will take around 10–15 mins). Turn the heat down slightly after an initial blast to ensure it doesn’t catch or pop foil over any edges that are bubbling quicker. 

Step 6

Shred the meat and pop to one side. Reduce the remaining liquid vigorously in a small pan on the hob and then mix through your pork.

Step 7

Serve in tacos with all the toppings you like and finish with some crispy crackling!

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