Pork Carnitas Burritos

I saw this recipe on Sunday Brunch, and it sounded so delicious I just had to have a go. I made a few tweaks and I was delighted with how it turned out – beautifully tender, aromatic pork with loads of delicious juices to be soaked up by the rice. It’s a great sharing dinner as you can put everything on the table and let people construct their own burritos.

Ingredients
500g pork shoulder (I bought shoulder steaks)
50g lard
1 onion
2 fat garlic cloves
2 tsp fresh chilli, chopped
150ml chicken stock
Peel of half an orange
1 bay leaf
Oregano
Smoked paprika
A small handful of fresh coriander
To serve:
Soft tortilla wraps
Sour cream
Guacamole (click here for my homemade recipe)
Plain cooked rice
Chopped green salad

Serves 2-4, depending on how hungry you are

Start by chopping the pork into bite-sized pieces and brown in the melted lard. While the meat is cooking, peel and dice the onion and finely chop the garlic, and then once the meat is browned, remove to a plate and in the same pan, fry the onion, garlic and chilli.

Next, pop the browned pork back into the pan and add the chicken stock, orange peel, bay leaf, and a good sprinkling each of dried oregano and smoked paprika. Give it a good stir. Bring the liquid to the boil, then cover with a lid, turn the heat right down, and leave to simmer for at least 2 hours.

After two hours, your kitchen should be filled with the most amazing smell. Remove and discard the orange peel and bay leaf, then pop the pan under the grill for six minutes. The top will darken and caramelize a bit but don’t be tempted to stir it – it won’t burn.


Finally, use forks or a wooden spoon to break up the meat a little – you don’t have to be too thorough – and then mix with the plain cooked rice (which will soak up all the delicious juices) and sprinkle with the fresh coriander. Bring the whole thing to the table with the guacamole, sour cream, salad and tortillas. Let everybody dig in to make their own burritos, and wash down with a few cold beers.