Mexican braised pork

    6 hours 20 min

    A spicy recipe for Mexican braised pork, also known as carnitas. The pork can be pulled and rolled into a tortilla with guacamole and soured cream - olé!!


    County Dublin, Ireland
    7 people made this

    Serves: 8 

    • oil for frying
    • 1kg boneless pork shoulder
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 teaspoons ground cumin
    • 2 teaspoons ground adobo seasoning
    • 1 bulb garlic, peeled and coarsely chopped
    • 250ml beef stock
    • 2 bay leaves
    • 3 chipotle chillies

    Prep:20min  ›  Cook:6hr  ›  Ready in:6hr20min 

    1. Preheat oven to 120 C / Gas 1/2.
    2. Heat some oil in a casserole dish and brown pork shoulder on all sides over a high heat. Remove from the dish and set aside.
    3. In a small bowl mix together salt, pepper, cumin and adobo seasoning. When pork is cool enough to handle, generously rub the meat with spice mixture.
    4. Make several slits into the meat with a sharp knife and fill the slits with half of the garlic. Place pork shoulder and remaining garlic back into the casserole dish and pour in beef stock. Add bay leaves and chipotle chillies.
    5. Cover and braise for about 6 hours in the preheated oven, until the meat breaks apart with a fork. Before serving, remove the bay leaves.


    Ground adobo and chipotle chillies may not be available in your local shops. Try searching online or in speciality shops. In a pinch, use regular chillies and make your own adobo seasoning with this recipe.

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    Reviews in English (1)


    Great with rice as an alternative to chilli. I added peppers, mushrooms and onions  -  10 Nov 2014