Carnitas (Braised and roasted pork)
Make a simple, flavour-packed dish the centrepiece of your next Mexican feast.
Photo: WILLIAM MEPPEM
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- 1kg fatty pork shoulder, cut into 4cm dice
- 1/2 orange, cut in half
- 2 bay leaves
- 1 white onion, thinly sliced
- 1/4 cup vegetable oil
- 5 cloves garlic, peeled
- 1 tbsp sweetened condensed milk
- 1 tsp dried oregano
- sea salt, to taste
Place all the ingredients and 2 cups water in a wide, heavy-based pot and bring to the boil, skimming the surface regularly.
Lower the heat and simmer the mixture gently, stirring from time to time, for about 2 hours, or until the pork is very tender and all the liquid has evaporated.
Remove the orange pieces and bay leaves.
Preheat the oven to 220°C.
Place the pork and fat in an ovenproof dish and roast, uncovered, in the oven for 20 minutes or until browned.
Transfer to a plate and serve on fresh tortillas.