Pork Carnitas




Makes 10 portions.

10 Small Corn or flour Tortillas

Onion, thinly sliced

½ bunch Fresh Cilantro, chopped

10 Lime Wedges (2 limes)

300 g Cheese (if desired)


15 mL (1 Tbsp) Salt

25 mL (1 Tbsp + 2 tsp) Pepper

25 mL (1 Tbsp + 2 tsp) Cumin, ground

15 mL (1 Tbsp) Oregano, dried


1.2 kg Pork Shoulder/Roast, fat trimmed

360 mL (1 ½ cups) Orange Juice

250 mL (1 cup) Lime Juice

60 mL (1/4 cup) Olive Oil

2 Jalapeno Peppers, deseeded, finely chopped

1 Onion, minced

1 Bell Pepper, diced

5 Garlic Cloves


  1. Preheat oven to 375 F.
  2. Combine rub ingredients. Rub over dry pork roast.
  3. Place pork roast in a pan. Add juices, jalapenos, oil, peppers, onion, and garlic around pork. Add 2 to 3 cups water around pork if needed to cover roast 1/2 way up side. Cover tightly with foil/lid and roast in oven for 4 hours. Remove cover and let the roast rest for 1 hour or until pork is tender enough to shred with 2 forks. Use cooking liquid to flavour soups, gravy, etc.
  4. To assemble, place shredded pork in warm tortillas. Garnish with onion, cilantro & lime wedge. Suggest serving with Mexican rice, slaw and/or salad.

Topping Options: Lettuce, Avocado/Guacamole, Olives, Salsa Verde, Regular Pico De Gallo, Sour Cream, Cilantro Crema, shredded Cheeses, Beans, Coleslaw, etc.

Chef Note: Extras can be used in soup, sandwiches, burritos, pizza, etc. Leftover pork can be frozen.