Slow Cooked Pork Shoulder Carnitas

Take it slow and savour the flavour. These slow-cooked carnitas pork tacos melt in your mouth. Juicy tender pork topped with smoky chargrilled pineapple salsa and pickled red onions for the perfect balance of sweet and spice. Pure taco bliss.

4 hours

Serves 4

Shopping List

800g-1kg Pork shoulder

60ml Olive oil

2 Red onions (one for cooking and one for pickling)

Juice of 2 limes

Cantina Del Sabor Crispy Carnitas rub (80g)

Cantina del Sabor Cali Street Corn Tacos

For the salsa

250g Pineapple, diced into 1cm cubes

1 Red onion, diced

1 or 2 Red chillies, diced

Handful of Coriander, chopped

Juice of 2 limes

Pinch of salt and pepper

Let's get Cooking

PRE-PREP

Pre-heat your oven to 240C/220C fan/gas 9, pat dry your pork shoulder before scoring a diamond pattern into your meat.

Finely slice one red onion into thin strands, place in a bowl with the juice of 2 limes and set aside in the fridge to pickle.

PREP

In a mixing bowl stir together your Carnita rub and olive oil before adding your pork and coating the mix all over. Place in an oven proof dish with 200ml of water and one of your red onions roughly chopped on the base.

Cook

Roast for 20 minutes, before turning the heat down to 180C/160C fan/gas 4 and covering with foil, roasting for a further 2 hours and 40 minutes or until the meat is tender when pressed.

Remove the pork from the oven and allow to rest for 20 minutes, before shredding in the juices.

HEAT YOUR TORTILLAS!

While your pork rests, make sure you heat your tortillas!

In a frying pan over a high heat, add a little oil before heating each of your tortillas for about 40 seconds on each side until you golden with some dark spots.

Wrap in a clean tea towel to keep soft before serving.

IT'S SALSA TIME!

In a serving bowl, combine the pineapple, red onion, chillies, coriander and juice of your limes and mix together.

Set them aside in the fridge until you’re ready to serve, season with salt and pepper before serving.

You can also chargrill the pineapple for added crispy texture and enhance the sweetness from the pineapple.

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Serve on our corn tortillas with our Piña Picante Salsa* (Pineapple & Habanero) and our fresh pineapple salsa (This can be made ahead of time-recipe here) and pickled onions. Add an extra squeeze of lime on top.

*Cantina del Sabor Crispy Carnitas meal kit contains corn tortillas, crispy carnitas dry rub and Piña Picante Salsa.

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