Nutritional values are estimates per serving
Slow cooked pulled pork piled into soft tortillas with crunchy slaw and a squeeze of lime. American comfort food at its absolute best. Worth every hour in the oven.
A note from us
Orange juice in the braising liquid is the secret used in authentic Mexican carnitas — it adds a natural sweetness and helps tenderise the pork without overpowering it. You will not taste orange, just a deeper more complex flavour.
What you need 🛒
The spice rub can be applied the night before and left overnight in the fridge for maximum flavour
How to make it 👨🍳
Preheat oven to 160C
Mix the smoked paprika, cumin, garlic powder, brown sugar and salt together to make a rub
Rub the mixture all over the pork shoulder coating every surface
Heat olive oil in a large oven proof pot and brown the pork on all sides for 8-10 minutes
Add the chicken stock, orange juice and apple cider vinegar to the pot, cover tightly with a lid and cook in the oven for 4 hours until completely tender
While the pork cooks make the slaw by mixing shredded red cabbage, grated carrot, mayonnaise, juice of 1 lime and a pinch of salt
When the pork is done remove from the oven and shred using two forks — it should fall apart easily
Warm the tortillas in a dry pan for 30 seconds each side
Pile the pulled pork into tortillas, top with slaw, fresh coriander and a squeeze of lime
Serve with hot sauce on the side
