Carnitas
One of our very favourite Mexican pork recipes is carnitas tacos. Carnitas are translated as “little meats” referring to the bite-size shape of the pork carnitas meat. There’s something so delicious about crispy and caramelised bits of pork tucked into tortillas.
Carnitas traditionally come from Michoacán, Mexico, where they’re cooked in big copper casseroles submerged in lard until very tender. Very similar to confit cooking; food is cooked slowly in a liquid over a long time.
The carnitas are served over warm tortillas with a simple garnish of finely chopped raw onion, coriander and salsa. Our pork carnitas recipe is an easy one to prepare at home, and with much less of the fat, but still every bit as delicious.
We wanted to achieve perfectly tender slow cooker pork carnitas that crisped up at the top to resemble the original version. However, it also had to have all of the lovely flavour and spiciness of our Gran Luchito Chipotle Paste.
This Mexican pork taco dish is perfect to cook in large quantities to feed a big family. You can just place it in the oven and forget about it until dinner time. It’s then served with some simple garnishes: a quick pickle, our delicious Gran Luchito Hot Habanero Mango Salsa, some floury Gran Luchito Soft Tacos or Fajita Wraps and lime wedges on the side, all ready to be enjoyed by the family!
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Prep time
15MINS
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Cook time
3HRS, 20MINS
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Total time
3HRS, 35MINS
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Ideal for
Dinner -
Make it
Mexican -
Serves
4
Nutrition: Per serving
kcal 155 fat 10g saturates 2.7g carbs 6.7g sugars 1.9g fibre 0.5g protein 9.3g salt 0.23g
This recipe uses
Chipotle Paste
Soft Taco Wraps
Hot Habanero Mango Salsa
Ancho BBQ Fajita & Taco Mix
Found in the
Mexican Section
Ingredients
Carnitas:
- 4 garlic cloves
- 1 tablespoon Gran Luchito Chipotle Paste
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon black peppercorns
- 2 tablespoons olive oil
- Juice of 4 oranges
- ½ cup of apple cider vinegar
- 2 handfuls of coriander, roughly chopped
- 1.5 kg / 3.3 lb pork shoulder (deboned and cut into bite-size chunks)
- Salt and freshly ground black pepper for seasoning.
Quick Pickle:
- 1 carrot, finely diced
- 2 spring onions, finely chopped
- ½ red onion, finely chopped
- 1 tsp Gran Luchito Ancho Fajita and Taco Mix (Optional)
- Juice of 2 limes
- 3 tablespoons extra virgin olive oil
- Salt and Pepper
Serve With:
- 1 packet of Gran Luchito Soft Tacos or Fajita Wraps
- 1 jar of Gran Luchito Habanero Mango Salsa
- 1 handful of coriander, roughly chopped
- 2-3 limes, cut in wedges
How to make it
Preheat the oven to 160°C / 320°F.
- Begin by preparing a chipotle adobo for your carnitas. In a blender add the garlic cloves, Chipotle Paste, Mexican oregano, cumin, black peppercorns, olive oil, orange juice, vinegar and half of the coriander, with a pinch of salt and pepper. Blend into a smooth mixture.
- Then in a large baking dish place the pork, add the chipotle mixture on top and mix with a spoon, making sure all the meat is well coated. Season your pork with a good pinch of salt and freshly ground black pepper. Add the remaining roughly chopped coriander scattered on top, cover your baking dish with tin foil and place it in the oven for 2 and 1/2 hours.
- In the meantime prepare a quick pickle by adding the carrots, spring onions, red onion, lime juice, Gran Luchito Ancho Fajita and Taco Mix and extra virgin olive oil into a bowl. Season with a bit of salt and freshly ground black pepper. Mix and let it rest until your carnitas are ready.
- After 2 1/2 hours in the oven, take your carnitas out and remove the foil. Break them slightly with a fork and mix them with the pan juices. Turn your oven temperature up to 220°C / 430°F and place them back in the oven for another 30 minutes, until your carnitas crisp up at the top.
- Meanwhile, warm up all the Gran Luchito Soft Tacos or the Fajita Wraps over a hot pan, and keep them warm, wrapped in a tea towel.
- Take your carnitas out of the oven and serve hot on a platter. We suggest placing your carnitas in the middle of the table, alongside the quick pickle, warm Gran Luchito Soft Taco Wraps or Fajita Wraps, Gran Luchito Hot Mango Salsa, limes and coriander. In this way, everyone can help themselves and have fun building their own carnitas tacos.
- Chefs Tip
Ask your butcher to prepare your meat for you and to add a little bit of the fat into the mix
What To Eat With Carnitas Tacos
Here are some Mexican side dishes that would go perfectly with these carnitas tacos:
Download Our Free Guide To Tacos
Your free Taco guide will be emailed to you immediately. Carnitas, meaning "little meats," is a beloved Mexican dish crafted through a meticulous process of braising, simmering, and frying pork in its own fat. This technique renders the meat incredibly tender and flavourful. Interestingly, the term "carnitas" is a colloquial adaptation of the French dish "Rillons de Tours." Today, carnitas are a staple in Mexican cuisine, enjoyed in tacos, burritos, and as a standalone dish. Traditionally, Carnitas are slow-cooked in a large pot, often called a 'cazo', using lard. The pork is simmered on a low heat until it becomes tender and crispy. Carnitas are usually served with tortillas, salsa, cilantro, and diced onions. They can also be used as a filling in tacos, burritos, tamales or enchiladas. Subscribe now for a free copy of the Gran Luchito e-cookbook filled with delicious, authentic Mexican recipes and join our mailing list for all the latest recipes, news and blog updates.
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