Carnitas de cerdo con salsa asada de piña y habanero

Ingredients

• 1.36 kgboneless pork shoulder or Boston butt, cut into 5 cm cubes
• 1 bottleroasted pineapple and habanero sauce
• 4 clovesgarlic, peeled and mashed to a paste
• 2 teaspoonsground cumin
• 1½ teaspoonssalt
• 1 teaspoonblack pepper
• 1sour orange or lime
• 1 cartonlow-sodium chicken or vegetable stock
• 1 smallcabbage, thinly sliced
• 1 bunchcoriander, chopped
• 1 cup (about 240 ml)sour cream
• 1 packetfajita-size corn or flour tortillas
• to tastesalt and pepper

Instructions

1. 1

   Wash the pork

   Cut the pork into 5 cm cubes and wash it with the juice of the sour orange or lime. Leave for 10 minutes.

2. 2

   Season the pork

   Rub the pork with the mashed garlic, cumin, salt and pepper, then put it in a large Dutch oven.

3. 3

   Add the liquids

   Pour in the roasted pineapple and habanero sauce and enough chicken or vegetable stock to barely cover the meat.

4. 4

   Bring to boil

   Bring the pot to the boil, then reduce the heat to medium-low.

5. 5

   Simmer the pork

   Simmer uncovered for about 2½–3 hours without disturbing the meat.

6. 6

   Check tenderness

   Check after 2 hours in case a little more liquid is needed. Before adding any, taste the pork to see whether it is already tender.

7. 7

   Reduce the liquid

   After 2½–3 hours, raise the heat to medium-high. Stir and turn the meat occasionally, continuing to cook until all the liquid has evaporated.

8. 8

   Brown the edges

   Let the meat sizzle in the fat long enough for the edges to brown and become crisp.

9. 9

   Pull the pork

   When the pork is done, remove it from the pot and pull the meat apart.

10. 10

    Serve in tortillas

    Serve with warmed tortillas and add the toppings.

What are carnitas?

Carnitas are a Mexican-style preparation of pork cooked until tender, then browned for crisp edges. They are often served as a filling for tacos and other dishes.

Here, pineapple and habanero sauce brings sweetness, roasted flavour and chilli heat to the slow-cooked pork. The final stage in the pot gives the pulled meat its caramelised finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 436 calories, 29g protein, 14g carbs, 29g fat.

The pork provides most of the protein and fat, while the tortillas and pineapple sauce contribute carbohydrates; sour cream adds further fat. Serve with plenty of cabbage and coriander, and use a moderate amount of sour cream to balance the rich filling.

Choosing the pork

Cut: Pork shoulder or Boston butt suits a long, moist cook and can be pulled apart once tender. Keep the pieces close to the specified 5 cm size so they cook at a similar rate.

Fat: The pork’s fat helps the meat brown after the stock has evaporated. Avoid trimming away all the visible fat before cooking.

Build the flavour

Seasoning: Garlic, cumin, salt and pepper are rubbed directly onto the pork before the sauce and stock go in. This puts the aromatics against the meat from the start.

Sauce: The pineapple and habanero sauce supplies both the sweet and spicy character of the dish. Stock should only just cover the pork; the recipe does not specify a fixed amount because it depends on the pot.

Let it simmer gently

First stage: Keep the pot uncovered over medium-low heat for about 2½–3 hours, leaving the meat undisturbed as directed. Check at the 2-hour mark for tenderness before deciding whether to add more stock.

Doneness: The pork should be tender enough to pull apart. If it is not yet tender, continue simmering and check again rather than moving straight to the browning stage.

Get crisp edges

Reduce: Once the pork is tender, raise the heat and cook until the remaining liquid has evaporated. Stir and turn the pieces occasionally during this stage.

Brown: Allow the meat to sizzle in the fat until its edges look crisp and browned. Watch it closely as the liquid disappears so it browns rather than catches.

Finish the taco spread

Toppings: Warm the tortillas and serve the pulled pork with thinly sliced cabbage, chopped coriander and sour cream. Keep the extra salt and pepper nearby for seasoning to taste.

Serving: Corn or flour tortillas both work here. The crunchy cabbage and cool sour cream offer a fresh contrast to the rich, spicy pork.

Recipe notes & tips

• Use a large, heavy Dutch oven so the pork can simmer evenly.
• Keep the lid off during simmering, as the method calls for an uncovered pot.
• Check tenderness before adding extra stock at the 2-hour point.
• Let the liquid evaporate before expecting the pork to brown.
• Warm the tortillas just before serving so they are soft and pliable.

Variations

• Use lime: Choose lime instead of sour orange to wash the pork before seasoning.
• Choose vegetable stock: Use low-sodium vegetable stock instead of chicken stock.
• Pick your tortillas: Use corn tortillas for a different base from the flour option.
• Adjust the toppings: Offer cabbage, coriander and sour cream separately so everyone can build a taco to taste.
• Serve another way: Use the pulled pork as a filling for burritos, tortas or tamales.

Common mistakes to avoid

• Adding too much stock: The pork should be barely covered; add more only if needed after checking tenderness.
• Stirring during the long simmer: Leave the meat undisturbed during the initial 2½–3 hours.
• Skipping the tenderness check: Taste the pork after 2 hours before deciding whether to add liquid.
• Stopping before the liquid evaporates: Continue cooking until the pot is dry enough for the pork to sizzle in its fat.
• Leaving the browning unattended: Turn the meat occasionally and watch the edges as they crisp.

How to store

Refrigerate leftover pork in a covered container and use within 3–4 days. Reheat until piping hot in a pan, adding a small splash of stock if needed; warm tortillas separately.

Frequently asked questions