Recipe: Epic Pork Carnitas

How good do these pork carnitas look?! This recipe uses a slow cooker so you can prep it in the morning and come home in the evening to the smell of carnitas cooking…yes please.

This recipe makes 12 small tacos.

Ingredients 

• Pulled pork :

• 2kg pork shoulder trimmed of excess fat
• 1 lime, juiced
• 5 garlic cloves, finely chopped
• 1 onion, roughly chopped
• 1 cup chicken broth
• 3 bay leaves
• 2 tsp cumin
• 2 tsp oregano
• 1 tbs chilli powder
• Seasoning

• 12 Blanco Niño 4” white corn tacos
• Pineapple
• Lettuce 

Method

Combine all pulled pork ingredients in a slow cooker. Cook on a high heat for 5 hours or until tender. Remove pork and shred with two forks. Transfer the pork to a baking sheet with 1 cup of the liquid from the slow cooker. Grill for 5-10 minutes on a high heat.

Slice the pineapple into small chunks and place under the grill for 5 – 10 minutes. Slice your lettuce ready for serving. Warm the white corn tortillas in a dry frying pan for 30 seconds on each side. Now, assemble your tacos on Blanco Niño authentic corn tortillas, with the pork, pineapple and lettuce and enjoy!