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Pork Carnitas


  • Toss the pork with the onion, garlic, grated rind and juice of 1 orange and 1 lime, seasonings, chilli paste and thyme until well combined. Refrigerate for a few hours (overnight is even better).
  • When ready, melt the lard in a large heavy-bottomed oven tray over a medium heat. Then add the pork with the marinade and toss until just browned.
  • Add the stock, milk and bay leaves to the tray. Stir well and gently simmer for about 1-1½ hours until most of the liquid has evaporated.
  • Preheat oven to 220°C fan forced (240°C normal). Then cook the pork in the oven for about another 15-20 mins until browned. Remove the pork to a bowl.
  • At the same time, combine the tomatoes, coriander and spring onions with seasonings and the juice of ½ lime.
  • Toss the Salsa with the pork and spoon onto a large platter (or individual plates). Then top with the avocado and a good dollop of sour cream. Serve with warm tortillas on the side.



  • 1 kg cubed fatty pork shoulder
  • 1 medium-large onion, cut in small wedges
  • 4 garlic cloves, crushed
  • 1 large orange
  • 1½ limes
  • sea salt & freshly ground pepper
  • 1 tbsp chilli paste
  • 1 tspn fresh thyme leaves
  • ½ cup lard (or vegetable oil)
  • 1 cup chicken stock
  • ½ cup milk
  • 2-3 bay leaves
  • ½ punnet cherry tomatoes, halved
  • 2 tbsp fresh coriander leaves
  • 2 spring (green) onions, finely sliced on the diagonal
  • 1 avocado, sliced
  • sour cream
  • warm tortillas

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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