pork carnitas with pineapple salsa
prep time: 10min
cooking time: 10hrs
serving: 6-10
​
-
​
ingredients
2-2.5kg pork shoulder, bone-in
1 onion, diced
optional -1 red chilli, sliced
2 tsp salt
1 tsp pepper
4 cloves garlic, crushed
2 oranges, juiced and zested
1 tbs dried oregano
2 tsp ground cumin
2 tbs olive oil
​
-
​
method
1. mix the oregano, cumin and olive oil together and rub
over the pork. add the remaining ingredients to your
slow cooker or crockpot and mix. add pork and flip a few
times to get some juices on it. slow cook for 10hrs on low
in a slow cooker or at 120c in a crockpot in the oven.
2. remove from slow cooker, pull the skin off (discard) and
shred meat with 2 forks. add liquid from the slow cooker
to a saucepan and reduce by half then pour back over
the shredded pork. the traditional style carnitas would
then be popped under the grill in a baking dish to crisp
up the edges. this step is optional but delicious. serve
with pineapple salsa and tortillas or rice.
-
​
pineapple salsa
1/2 pineapple, chopped into small cubes
1 red chilli, finely sliced (seeds removed if
you don’t want too much spice)
2 tbs fresh coriander, chopped
1 red capsicum, finely diced
1/2 red onion, finely diced
juice 1 lime
pinch salt
​
-
​
method
add all salsa ingredients to a bowl and mix
well to combine.
​
​
recipe by wellness coach Shan Cooper from My Food Religion
​
​