

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.
15 minutesPrep Time
4 hoursCooking Time
10Servings
Shop Ingredients
Makes 10 servings3kg pork shoulder, pork belly, leg or loin (bone removed), cut into large chunks
100ml of Vegetable Oil
300ml Chicken Stock
1 Brown Onion, diced
10g Ground Cumin
150ml TABASCO® Brand Salsa Picante
2 Limes, halved
1 Bunch of Fresh Coriander, chopped
10 Tortillas, to serve
Shredded Cheese, to serve
Sour Cream, to serve
Guacamole, to serve
Tomato Salsa, to serve
Salt, to season
Cracked Black Pepper, to season
Directions
- Preheat oven to 160°C (fan-forced 140°C). Heat the vegetable oil in a large oven-safe dish over medium-high heat.
- 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.
- 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.
- 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.
- Remove from the oven and allow to rest for 15–20 minutes. Shred the pork using two forks and mix through the cooking juices.
- Serve in warm tortillas with shredded cheese, sour cream, guacamole, tomato salsa and fresh coriander.
