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Tacos de carnitas

Use a fatty pork shoulder for these tacos de carnitas. Roast it in the oven with salt for 20 minutes for a tender Mexican feast.

  • Serves 6
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To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast. 


  • 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


  • 1
    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.
  • 2
    Toss the pork and oil in an ovenproof dish and roast, uncovered, in the oven for 20 minutes or until browned.
  • 3
    Transfer to a serving plate or bowl and serve with tortillas, guacamole, sour cream, cabbage and chopped onion.