Tacos de carnitas

To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast. 

You'll need

1 kg fatty pork shoulder, cut into 4cm dice ½ orange, halved 2 fresh bay leaves 1 white onion, thinly sliced 5 garlic cloves 1 tbsp sweetened condensed milk 1 tsp dried oregano 1 tbsp vegetable oil Fresh tortillas, guacamole, sour cream, shaved cabbage and chopped onion, to serve


  • 01
  • Place all the ingredients except oil in a wide heavy-based saucepan, add 500ml water, season to taste with sea salt, and bring to the boil. Reduce the heat and simmer uncovered, skimming the surface regularly, for 1½ hours or until pork is tender. Drain. Preheat the oven to 220C.
  • 02
  • Toss the pork and oil in an ovenproof dish and roast, uncovered, in the oven for 20 minutes or until browned.
  • 03
  • Transfer to a serving plate or bowl and serve with tortillas, guacamole, sour cream, cabbage and chopped onion.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2016

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