Homemade Carnitas

The finished carnitas.
  • 4lbs pork shoulder
  • 3 hot green chilis - roughly chopped
  • 1 whole head of garlic - roughly chopped
  • 1 small onion - diced
  • 1 bunch Cilantro - chopped
  • Cayenne pepper - to taste
  • 5-6 tsp cumin
  • 4 bay leaves
  • 2 Cinnamon sticks
  • 2-3 tsp star anise powder
  • Salt
  • Cracked black pepper - to taste
  • White wine vinegar

  1. Preheat your oven to about 325 F
  2. Cube the pork shoulder and brown it in a very hot cast iron pan with canola or peanut oil. Make sure it is very nice and crispy brown all over by turning it with tongs.
  3. Once fully browned, add water until the meat is just about covered but not quite. (Make sure and use very hot or boiling water, lest you crack your cast iron!)
  4. Then add all the rest of your ingredients (except the vinegar) and put the whole thing in the oven.
  5. Give it a gentle stir every 30-40 minutes.
  6. Continue to cook until the water has completely evaporated and the edges of the meat are just a little crispy.
  7. Remove from the oven and stir it well to get the meat completely coated in the remaining goodness in the pan. Add a splash of the vinegar.
  8. Let it cool until you can handle it with your bare fingers and then pull the meat apart.
  9. Serve and enjoy with a delicious home-made margarita (perhaps a recipe on this sometime in the future...)

However the teriyaki pineapple tacos, I have written down here.

Browning the pork.

Bake time.

Turning the pork.

If you want good Mexican food in Brisbane, you must make it. Even the tortillas.

Pineapple Teriyaki Fish & Homemade Carnita Tacos

Chef: the bf.
Recipe on a 1-10 scale: 10!

It wouldn't be a fiesta without them.


Post a Comment