Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Cut the pork shoulder into large chunks. Season with salt and place in a snug baking dish.
- Squeeze the orange over the pork and nestle the spent orange, onion, garlic, bay leaves and cinnamon stick around the meat. Pour vegetable oil over the surface. Cover tightly with foil.
- Bake at 135C until the pork is fork tender, about 3 to 3.5 hours. Discard the orange, onion, garlic, bay and cinnamon. Shred the pork in its fat.
- Roast uncovered at 220C, turning, until the edges crisp, 15 to 20 minutes.
- Warm the corn tortillas. Fill with carnitas, onion and cilantro. Serve with lime.
Shopping tip
Buy pá de porco or cachaço. Laranja, alho and folhas de louro are easy. Corn tortillas as for other tacos. Queijo fresco for a sprinkle if you want cheese.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.