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Taco-night carnitas

  • 20 min
  • 8
  • Easy
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Taco-night carnitas

Recipe Ingredients

  • 1 tbsp canola oil
  • 1,8kg boneless pork shoulder, trimmed, cut into 3 pieces
  • 2 tbsp ground cumin
  • 1 large onion, chopped
  • 3 jalapeño chillies, seeded and chopped
  • 2 serrano chillies, sliced
  • 4 cloves garlic, crushed
  • 1/2 cup chicken stock or water
  • 1/4 cup lime juice
  • 24 small tortillas, warmed sliced spring onions, sliced radishes, coriander, salsa and lime wedges, for serving

Recipe Directions

  1. In a 30cm frying pan, heat oil on medium-high until hot. Season pork with cumin and 1 tsp salt. Cook for 5 minutes or until browned on two sides, turning over once halfway through. Transfer pork to a slow-cooker bowl.
  2. To frying pan, add onion, chillies and garlic; cook for 2 minutes, stirring often. Transfer to slow-cooker bowl along with stock and lime juice. Cover and cook on low for 7 hours or until very tender.
  3. Transfer pork to a chopping board; with two forks, pull into bite-size shreds, discarding any fat. Serve with tortillas, spring onions, radishes, coriander, salsa and lime wedges.
EACH SERVING About 1 800kJ, 36g protein, 38g carbohydrate, 14g fat (4g saturated), 4g fibre

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