Pork Carnitas

I adore meals that involve a table full of small individual dishes; different flavours and textures that you assemble on your plate.

A tortilla meal is not about refined and delicate cuisine; the food is hearty and the side dishes plain. At the same time it makes for a fabulous informal feast.

This pork dish is ridiculously easy to prepare and so fabulously succulent! Dig in!

Pork Carnitas - so tender

4 servings

3 tablespoons olive oil
500g  boneless pork shoulder
ground black pepper
1 large onion
½ red chilli
2 cloves garlic
100 ml (1/2 cup) chicken broth


  1. Heat the oven to 170C.
  2. Heat the oil in a oven proof pot with a well fitting lid.
  3. Cut the pork in bite size pieces. Add to the pan.
  4. Season with salt and pepper.
  5. Fry the pork until browned.
  6. Cut the onion into thin slivers. Add and cook until translucent.
  7. Chop the chilli and add.
  8. Mince the garlic and add.
  9. Cook until softened. (You could also remove the meat from the pan and then fry the remaining ingredients.)
  10. Add chicken broth.
  11. Cover, place in the oven and cook for 1 hour. Check every 20 minutes adding water if necessary.
  12. Once cooked adjust seasoning with salt and pepper if necessary.


Serve with


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