Mexican 'Carnitas' Pulled Pork Tacos

Juicy pulled pork carnitas tacos with avocado, zesty slaw and Raptor Naturals Blazing Tex-Mex rub.

Serves: 8
Prep Time: 15 minutes
Cook Time: 3–8 hours (oven, BBQ or slow-cooker)

Carnitas is Mexican-style pulled pork that’s slow-cooked until tender, then finished uncovered to crisp up the edges — giving you that perfect mix of juicy meat and golden, caramelised bits.

Ingredients

  • 2kg bone-in pork shoulder
  • 2 Tbsp Raptor Naturals Blazing Tex-Mex Rub
  • 1 tsp salt
  • 1 Tbsp oil (for Dutch oven method)
  • 2 oranges (peeled & quartered)
  • 1 onion, sliced
  • 1 cup chicken stock
  • 2 Tbsp soft brown sugar
  • 2 Tbsp Worcestershire sauce

To Serve

  • Soft tortillas or slider buns
  • Zesty slaw (cabbage, red onion, citrus)
  • Sliced avocado, fresh coriander
  • Chipotle Mayo (we love this one)

Instructions

This recipe can be cooked low and slow in a Dutch oven (oven or BBQ) or in a slow cooker on low for 8 hours or high for 4 hours.

  1. Preheat oven or hooded BBQ to 160°C if using Dutch oven.
  2. Remove pork skin (reserve for crackling). Pat pork dry.
  3. Mix salt and Blazing Tex-Mex rub. Rub all over pork.
  4. If using Dutch oven: heat oil, sear pork 2 minutes per side.
  5. Add orange quarters, onion, chicken stock, brown sugar and Worcestershire sauce. Stir to combine.
  6. For Dutch oven: Cover and cook for 3 hours, turning once halfway.
    For slow cooker: Transfer all ingredients to the slow cooker. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
  7. Once tender, remove pork, shred with forks and discard bones. Stir pork back into the sauce. Season to taste.
  8. Optional: For authentic carnitas texture, spread the shredded pork on a tray and bake uncovered at 220°C for 10–15 minutes, or pan-fry portions until the edges go golden and crisp.
  9. Serve warm in tacos or buns with slaw, avocado and chipotle mayo.

Extra: Perfect Tex-Mex Pork Crackling!

  • Reserved pork skin
  • 1 tsp Blazing Tex-Mex Rub
  • ½ tsp salt
  1. Preheat oven to 180°C.
  2. Score pork skin into strips. Make shallow cuts. Serve on the side or as a lil' pork crack snack!
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