Carnitas, meaning “little meats” in Spanish, is a traditional Mexican dish made by braising or simmering pork in lard until tender and then frying it to achieve a perfect crispness. This authentic recipe captures the rich and savoury flavours of carnitas, making it an ideal choice for tacos, burritos, or simply enjoyed on its own with a variety of fresh and vibrant sides.
1.5 kg pork collar or shoulder (boneless, cut into large chunks)
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
4 cloves garlic (minced)
1 large onion (quartered)
1 orange (halved)
1 cinnamon stick
2 bay leaves
1 litre pork lard
This is a great cut of rare breed pork that can be used in a number of ways.
It can be roasted, braised or sliced into steaks. This is the pork equivalent of beef ribeye.
£13.20
This is a wonderfully versatile cut from the shoulder. Perfect for roasting, cutting into steaks or making into charcuterie such as coppa.
The meat is marbled throughout with natural fat that adds flavour and keeps the meat moist and succulent.
Our pork collar is from native breed pork from North Yorkshire farms and is slow grown and free from hormones and antibiotics.
£26.40
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