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    Ingredients
    1kg boneless pork shoulder
    Salt and freshly ground black pepper
    2 teaspoons dried oregano
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    2 onions coarsely sliced
    4 cloves garlic, minced
    2 bay leaves
    1 orange, quartered
    1 cup vegetable oil
    16 whole wheat tortillas
    2 limes, quartered
    coriander leaves, salad leaves
    Directions
    Rinse and dry the pork shoulder. Season well, and dice into 3cm cubes. Mix the oregano, cumin and coriander, and rub all over pork. Place the onion in the base of a slow cooker. Top with the pork, garlic and bay leaves, Squeeze over the juice of the orange and add the two halves. Drizzle over the oil. Cover, and cook on low for 8 to 10 hours or on high 4 hours.

    Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. Remove the orange rinds, and any large fatty pieces. Place meat and juices into a lined baking dish, heat. Cook under a preheated grill until caramelised and crunchy.

    Warm the tortillas in the microwave or oven for 1- 2 minutes. Serve carnitas in warmed tortillas, topped with sliced chilli, coriander, limes and salad leaves.


    Cooking Time: >1 hr
    Dish Type: Slow Cook
    Occasion: Casual,Christmas,Dinner for 2,Dinner Party,Entertaining,Sunday Lunch
    Special Diets: None
    Cuisine: Mediterranean
    Kids Friendly: Probably not