Carnitas

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    482
based on 3 ratings

Seasoned with classic Mexican herbs and spices such as cumin, chilli powder and oregano, this easy carnitas recipe results in tender, juicy pork that can be used not just in tacos, but to top nachos, in burritos or empanadas, or even to top a salad. There will be plenty of broth left over once the pork is done braising, don’t let it go to waste as it’s full of slow-cooked, meaty flavour. You can keep it in the fridge for up to 3 days or freeze it and use in place of meat stock in your favourite recipes!

recipe updated Dec 9, 2024

Ingredients

  • Onion icon
    Onion
    150 g
  • Garlic clove icon
    Garlic clove
    4
  • Pork shoulder icon
    Pork shoulder
    1.4 kg
  • Lime icon
    Lime
    1
  • Cilantro icon
    Cilantro
    20 g
  • Ground cumin icon
    Ground cumin
    1 teaspoon
  • Chili powder icon
    Chili powder
    1 teaspoon
  • Dried mexican oregano icon
    Dried mexican oregano
    1 teaspoon
  • Salt icon
    Salt
    1 teaspoon
  • Cinnamon stick icon
    Cinnamon stick
    ½
  • Bay leaves icon
    Bay leaves
    2
  • Orange juice icon
    Orange juice
    200 ml
  • Water icon
    Water
    1 kg
  • Corn tortilla icon
    Corn tortilla
    16
  • Pickled jalapeno icon
    Pickled jalapeno
    as needed
  • Salsa icon
    Salsa
    as needed

Tools

  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Frying pan - large
  • kCook icon Plate
  • kCook icon Bowl - large

Step preview

  1. Attach the Stir Tool
  2. Add ground cumin, chili powder, dried mexican oregano, salt, cinnamon stick, bay leaves, onion, garlic clove, orange juice and water to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted until combined - 1 min, Stir 1
  5. Then add pork shoulder to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted until simmering - 5 min, 120°C, Speed OFF
  7. Simmer until tender - 3 hr 30 min, 99°C, Speed OFF
  8. Warm a clean plate then set aside
  9. Heat a clean frying pan - medium heat
  10. Add corn tortilla to the frying pan
  11. Heat each side until warm
  12. Transfer tortillas to plate
  13. Cover with kitchen towel
  14. Transfer meat to bowl
  15. Shred the meat into small pieces with two forks
  16. Drizzle with lime
  17. Stir until combined
  18. Transfer meat to tortillas
  19. Top with cilantro, pickled jalapeno and Salsa
  20. Serve
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