Carnitas

One of my favourite treats when visiting Mexico are Pork Carnitas on warm fresh tortillas. The melt-in-your-mouth morsels of meat are such a treat for the senses.

Traditionally, Carnitas are made by slow cooking pork, orange slices and spices, in a bath of melted lard. The fat ensures rich and flavourful results. I would recommend doing it the traditional way, for a treat. However, this healthier version is becoming very popular, even within Mexico. It is also full of flavour with a little less guilt!

Pork Carnitas

4 lb pork shoulder roast, cut into one inch cubes

zest and juice of one large naval orange

2 T ground cumin

1 T ground coriander seed

2 T sea salt

1 T freshly ground black pepper

3/4 cup beef stock

Combine all ingredients in a slow-cooker:

Cook on low setting for 10 hours until meat is very tender and shreds easily. Remove from liquid and serve. If you like the meat to be caramelized on the outside, then place drained meat on a well oiled baking sheet and bake at 500 degrees for 5 minutes to crisp outside of meat. Serve on fresh homemade tortillas with the toppings of your choice.

Toppings:

avocado, sliced thin

tomatillo salsa

jalapeno peppers, diced
queso fresco or feta cheesesour cream

radishes, sliced very thin

cucumber, sliced very thin

fresh cilantro