Make it Scotch

Specially Selected Pork Carnitas

  • Prep 30 mins
  • Cook 4 hours
  • Serves 4 peopl

Nutrition

  • Energy 857 kcal
  • Fat 42g
  • Sat Fat 14g
  • Fibre 4.7g
  • Protein 62g

Ingredients

Cooking Method

Method

  • 1
    Heat ½ tbsp of oil in a large lidded saucepan or casserole dish big enough to fit the pork. Add the onions and fry for 10 minutes until softened and caramelised.
  • 2
    Add the garlic, spices, orange juice and their carcasses, lime juice and its carcass and the sugar. Stir for 3-5 minutes to slightly caramelise the base, turning up the heat so the mixture is bubbling.
  • 3
    Pour in the stock and nestle in the pork so it is submerged in the liquid, topping it up if necessary. Cover with a lid and simmer for 3-4 hours until the meat is completely tender and falling apart. Alternatively, place in a slow cooker or put in the oven at 140°C fan/160°C for the same amount of time.
  • 4
    Once the pork is ready, remove it to a board. Use a sieve to drain the cooking liquid into a large saucepan. Turn the heat to high and reduce the liquid by two thirds to intensify the flavour.
  • 5
    While the liquid is reducing, shred the meat into pieces using two forks. Place the shredded pork in an ovenproof dish or on a lined baking tray and heat the grill to high. Drizzle over the remaining ½ tbsp oil and grill the pork for 5-10 minutes until the pork is crispy and slightly charred. Keep an eye on it and stir it every few minutes so it gets evenly crispy. Set aside.
  • 6
    When the pork is ready and the liquid in the pan has reduced, turn the heat to low and add the crispy shredded pork to the reduced liquid, stirring well. Taste, adding more sugar or seasoning to taste.
  • 7
    Serve in warmed tortillas with a sprinkling of feta, some coriander leaves and the pickled radishes if using.
  • 8
    For the pickled radish and red onion: Add all the ingredients to a bowl and mix well. Leave to pickle at room temperature for at least 30 minutes before serving
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