'Carnitas' apparently just means 'little meats' in Mexican (thanks Wikipedia) and are basically slowly cooked meats with lots of Mexican flavours, served in tacos, wraps etc. I do these in the slow-cooker and serve either in homemade flatbreads (see here or here), taco shells or standard tortilla wraps. The real thing that makes them amazing is the reducing down and caramelising of the stock at the end - if you don't have a slow cooker that can go on the hob you can just do this in the oven or transfer to a separate pan.
Preparation 30 minutes, Cooking 10-12 hours
- 2kg pork shoulder (fat left on)
- 3 cloves garlic, finely chopped
- 1 orange
- 2 limes
- Mixture of ground coriander (lots), ground cumin, paprika, black pepper, salt
- Fresh coriander
- 1 onion, chopped
- 500ml chicken or vegetable stock (homemade is best)
Take the pork out of the cooker and let stand for 15 minutes. Meanwhile, reduce the liquid in the slow cooker down until sticky. Chop the pork into large chunks (about 3cm cubes) and mix with the reduced liquid. Serve in some kind of wrap with avocado, salsa, sour cream, fresh coriander and any other Mexican sides.
Simple as that! But amazingly delicious!