Delicious melt in your mouth slow cooked Mexican Pork, these Carnitas are an amazing authentic dish. If you love pork, you have to try this simple and incredibly tasty dish.
Heat 250ml vegetable oil in a large pan on a medium heat. Add 1.5kg pork shoulder and 1 onion. Cook, stirring occasionally for about 8 minutes until browned all over
Remove the onion and pour in 250ml semi skimmed milk, 80ml orange juice and 250ml water. Add the rosemary & thyme springs, zest of 1 orange, 1tsp sea salt and ¼ tsp pepper. Don’t worry it will look a little bit strange at this stage!
Reduce the heat to low and cook stirring occasionally for 1½ to 2 hours until the liquid has evaporated. Make sure the pork doesn't stick to the bottom of the pan as the liquid reduces
Remove any herb stalks and serve immediately
Keep any leftovers in an airtight container in the fridge for up to three days.
Nutritional information is given as a guide only and may vary.
Mexican Pork (Carnitas) https://www.curlyscooking.co.uk/carnitas/