Beef
INGREDIENTS (4 PORTIONS)
- 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
MEXICAN CARNITAS
Time: approx. 2 ½ hours
No. of portions: 4
INSTRUCTIONS
- 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.