This slow cooked pulled pork is definitely a go to for anyone who loves pork. It is crispy on the outside and tender on the inside. It is effortless to make as the oven does the cooking. Perfect to use in tacos, sandwiches or wraps. Besides, you can make pork fried rice. It’s also perfect as a main with a side like turmeric brown rice or any other carb of your choice.
The good thing about this recipe is that you can switch up the spices by using the ones you prefer the most. Besides the pork shoulder, you can also use different cuts of the pork like the pork butt or ham.
Do not be intimidated by the baking dish I used. You can use any oven safe baking dish you have on hand even one without a lid and use a foil to cover tightly.
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Preparation & cooking:
Start by mincing the garlic cloves, juicing the orange and then mixing all the spices and herbs except the bay leaves to create a dry rub.
Rub the mixture generously on the meat making sure you massage it well on both sides.
Next, place the meat in a baking dish then sprinkle in the minced garlic, diced onions and the bay leaves.
Cover and place in the oven to cook at 160°C for 3½ hours or until the meat can be pulled apart.
Once cooked, remove the meat from the baking dish and place the meat on a tray. Using two forks, shred it into small pieces then spread it on the baking tray. (Reserving the liquid for later but discard the bay leaves). Pour the reserved liquid evenly on top and return to the oven to crisp it up at 180°C for 7-10 minutes.
Remove and serve with ugali and veggies or some turmeric brown rice or create some tacos or even sandwich.
Slow Cooked Pulled Pork /Carnitas
Ingredients
- 1.2 kg pork shoulder
- 2 tsp paprika powder
- ½ tsp cumin powder
- 1 tsp black pepper
- 1 tsp chili or cayenne powder (optional)
- ½ tsp cinnamon powder
- 1 tbsp sea salt or to taste
- 2 tsp dried oregano
- 2 bay leaves
- 1 tbsp minced garlic
- Juice from one orange
- 1 onion, diced
Instructions
- Start by mincing the garlic cloves and juicing the orange.
- Mix all the spices and herbs except the bay leaves to create a dry rub.
- Rub the mixture generously on the meat making sure you massage it well on both sides.
- Place the meat in a baking dish then sprinkle in the minced garlic, diced onions and the bay leaves.
- Cover and place in the oven to cook at 160°C for 3½ hours or until the meat can be pulled apart.
- Once cooked, remove the meat from the baking dish (reserving the liquid for later but discard the bay leaves) and place the meat on a tray and using two forks, shred it into small pieces then spread it on the baking tray.
- Pour the reserved liquid evenly on top and return to the oven to crisp it up at 180°C for 7-10 minutes.
- Remove and serve with ugali & veggies or some turmeric brown rice or create some tacos or even sandwich.
