Ingredients: (Serves 4)

Chicken Carnitas

  • 2 kg Lamb shoulder with the fat
  • 2 tbsp vegetable oil
  • 2 lemons

  • Braising Liquid

    • ½ large onion
    • 6 garlic cloves
    • 1 ½ cups water
    • 1 tsp thyme
    • 1 tsp rosemary
    • 1 tsp black pepper
    • ¼ tsp cumin
    • 5 whole cloves
    • 1 tbsp salt


    • 4 tomato
    • Spanish onion
    • Green chili, if desired
    • 1/2 red capsicum
    • Small bunch fresh coriander leaves
    • Pinch tsp salt
    • 1 avocado
    • 1 lime

    Tortillas (makes 8)

    • 2 cups plain flour
    • ½ tsp salt
    • ¾ cup water
    • 3 tbsp olive oil
    • Cooking spray

    To serve

    • 250g sour cream
    • 2 limes – quartered
    • 1 cup shredded cheese
    • Bunch of coriander


    Pork Carnitas

    1. Cut the pork shoulder into very large chunks. Do not remove the fat as this gives it the flavour.
    2. Place the oil in a large heavy set fry pan and heat to high.
    3. Add the pork shoulder into oil and start to brown the meat.
    4. Add all the ingredients to a blender and blend on high until well blended.
    5. Add the braising liquid to the pork.
    6. Add the condensed milk to the pork.
    7. Add the juice of 2 oranges to the pan with the pork mixture.
    8. Transfer the pork to a pressure cooker and cook for 35-40 minutes.


    1. Cut the tomatoes into small diced pieces and add to a small bowl.
    2. Cut the Spanish onion into small pieces and add to bowl.
    3. Cut the chili into tiny pieces (if using) and add to the bowl.
    4. Tear the coriander into small pieces and add to the bowl.
    5. Add the salt.
    6. Squeeze the lime juice into the bowl.
    7. Peel and flesh the avocado. Cut into small pieces and add to the bowl.
    8. Cut the capsicum into small pieces and add to the bowl.
    9. Taste and adjust flavours as desired.


    1. In a large bowl, combine flour and salt.
    2. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 15 minutes.
    3. Divide dough into eight portions – 2 portions each.
    4. On a lightly floured surface, roll each portion until it is thin - 20cm circle.
    5. In a large non-stick frypan with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. 

    To Serve (suggestion):

    1.  1.To serve the carnitas – serve the shredded pork carnitas in a large bowl.
    2. Serve the sour cream, salsa, coriander, cheese and limes in separate bowls.
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