Slow-Cooked Pork Carnitas with Lime Slaw
Slow-cooked pork shoulder simmered with cumin and oregano, served in tortillas with lime cabbage slaw.
- 250 g pork shoulder
- 100 g white cabbage
- 1 whole lime
- 4 whole corn tortillas
- 40 g onion
- 3 cloves garlic
- 1 tsp cumin seeds
- ½ tsp dried oregano
- 20 ml olive oil
- 200 ml chicken stock
- 10 g fresh coriander
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Cut pork shoulder into 4cm chunks. Season generously with salt and pepper.
- Step 2
Heat 10ml olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear pork on all sides for 2-3 minutes per side until browned. Remove and set aside.
- Step 3
Add remaining 10ml oil to pot. Finely chop onion and garlic, add to pot, sauté for 2 minutes until softened.
- Step 4
Toast cumin seeds in pot for 30 seconds, then add dried oregano, cook for another 30 seconds.
- Step 5
Return pork to pot, pour in chicken stock, bring to a simmer. Cover and cook on low heat for 25-30 minutes until pork is very tender and shreds easily with a fork.
- Step 6
While pork cooks, finely shred cabbage. Juice the lime and whisk with 5ml olive oil, salt, and pepper. Toss cabbage in dressing and set aside.
- Step 7
Warm corn tortillas in a dry pan for 30 seconds per side.
- Step 8
Shred cooked pork with two forks. Divide among tortillas, top with lime slaw, fresh coriander, and serve immediately.
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