Pork Carnitas

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!