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Zesty Lime Pork Carnitas

Zesty Lime Pork Carnitas

Tender, slow-cooked pork infused with zesty lime, warming spices and a hint of heat, finished with fresh herbs for a vibrant, flavour-packed Mexican-style dish.

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15 minutesPrep Time
4 hoursCooking Time
10Servings
Shop Ingredients
Makes 10 servings
3kg pork shoulder, pork belly, leg or loin (bone removed), cut into large chunks
Free Country Pork Medallions
100ml of Vegetable Oil
Crisco Vegetable Blended Oil
300ml Chicken Stock
1 Brown Onion, diced
Brown Onion
Brown Onion180g
$0.70
avg
ea
10g Ground Cumin
G-FRESH Cumin Ground
150ml TABASCO® Brand Salsa Picante
Tabasco Habanero Sauce
Tabasco Habanero Sauce60mL
25% Off
$4.40
was $6.00
2 Limes, halved
Limes
Limes90g
$0.80
avg
ea
1 Bunch of Fresh Coriander, chopped
Coriander Bunch
10 Tortillas, to serve
Shredded Cheese, to serve
Eatlean Shredded Cheese
Sour Cream, to serve
Norco Sour Cream
Guacamole, to serve
Hass Avocado
Tomato Salsa, to serve
Salt, to season
Cracked Black Pepper, to season

Directions

  1. Preheat oven to 160°C (fan-forced 140°C). Heat the vegetable oil in a large oven-safe dish over medium-high heat.
  2. Season the pork with salt and pepper. If using pork belly, ensure the pieces are cut into even chunks. Sear the pork in batches until browned on all sides.
  3. Add the onion, ground cumin, chicken stock and TABASCO® Salsa Picante. Squeeze in the juice from the limes and add the lime halves to the dish.
  4. Cover and transfer to the oven. Cook for 4 hours, or until the pork is very tender and easily pulls apart. Pork belly will render down and add extra richness to the sauce.
  5. Remove from the oven and allow to rest for 15–20 minutes. Shred the pork using two forks and mix through the cooking juices.
  6. Serve in warm tortillas with shredded cheese, sour cream, guacamole, tomato salsa and fresh coriander.