• 1 kg pork shoulder, cut into large cubes
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 onion, peeled and halved
  • 2 bay leaves
  • 1 tsp oregano
  • 2 tbsp lime juice
  • 1 orange, squeezed – keep the halves
  • ½-1 l water, enough to cover


Time: approx. 2 ½ hours
No. of portions: 4

  • Mix the pork shoulder pieces with the other ingredients, including the squeezed orange halves, in an ovenproof casserole.
  • Place the casserole on the hob and bring to the boil without a lid. Put the lid on and place in the oven at 150°C for about 2 hours.
  • Take the casserole out of the oven and strain the liquid into another saucepan. Bring it to the boil and reduce down to a syrupy consistency. This should take around 10-15 minutes and leave you with about 200-300 ml liquid.
  • Meanwhile, place the meat on a baking tray/plate and shred roughly, not too small.
  • Once the liquid has reduced, mix well with the meat and season with salt and pepper.
  • Fry the meat in a pan, stirring all the time, until it takes on a good colour and is a little crispy.
  • Serve the carnitas in warm tortillas, accompanied by avocado, cabbage, pickled onion, pico de gallo, etc.

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