Sponsored: Slow-cooker pork carnitas
Serves: 8
Prep time: 30 minsTotal time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: Slow-cooker pork carnitas
A low-effort meal that’s a riot of flavours, colours and textures
Serves: 8
Prep time: 30 minsTotal time: 
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 boneless pork shoulder joint, about 1.5kg
- 1 tsp garlic granules
- 1 tsp hot chilli powder
- 1 tsp fine sea salt
- ½ tsp ground black pepper
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 medium onions, sliced
- juice of 2 oranges
- juice of 2 limes
To serve
- soft tortillas*, warmed
- soured cream
- pickled pink onions or slaw
- chopped coriander
- lime wedges
Step by step
- Remove string from the pork and cut away the rind and most (but not all) of the fat. Combine the garlic, chilli powder, salt, pepper, cumin and oregano then rub all over the pork.
- Add the onions and pork to a slow cooker; pour over the citrus juices. Cook for 6 hours on High, or 10 hours on Low, until the pork is fall-apart tender (turn the meat once during cooking).
- Lift the pork out to a board and shred using a couple of forks. Pour the cooking liquor into a pan, skim off any excess fat then boil to reduce by half, until syrupy.
- Preheat the grill. Spread the meat out on a baking tray and grill for 5-10 minutes until some of the edges are starting to crisp up and char. Stir the pork into the sauce; season to taste.
-
Pile the pork into warmed tortillas, and serve with all the extras. Leftover pork can be frozen; defrost and reheat gently. *Use gluten-free tortillas, if required.Serve with an Altos Tommy's MargaritaSprinkle some salt over the surface of a small plate. Rub a wedge of lime along the rim of a tumbler and then dip it into the salt to cover the rim. Fill a cocktail shaker with ice, add 50ml of Altos Plata Tequila, 25ml of fresh lime juice and 12.5ml of agave syrup or honey. Shake and strain into the prepared glass, over ice, and serve garnished with a lime wedge.
