Inspired by the copper pot kitchens of Michoacán, Mexico

On market mornings in Michoacán, Mexico, there are giant copper pots that never really get cold. Pork shoulder, slowly braise in a bath of citrus, spice and lard - simmering for hours until melt in the mouth tender. Then, at the last moment, the heat goes up. The outside crisps. The edges go golden. And somehow you get two completely different textures in every single bite.

That's Carnitas. It means 'little meats'. But there is nothing little about the flavour and texture created. 

Our blend layers fresh orange zest and lime juice for brightness, ground dates for a whisper of natural sweetness, chipotle and ancho chilli for warmth and a gentle smokiness, with cumin and clove threading quietly through it all. The flavour is rich, citrusy and deeply, unforgettably Mexican. This is what slow cooking was made for.

Four Simple Steps for fantastic Carnitas

1. Rub 2 tablespoons per kg all over pork shoulder or chicken thighs.
2. Allow to marinate
3. Add sliced orange
4. Add a splash of stock and slow cook on low for 6–8 hours
5. (Optional) Spread onto a baking tray and grill on high for 10 minutes to get those incredible crispy edges. 
   

BBQ: You can also use our Carnitas blend as a marinade for pork or chicken on the BBQ and because there is no added sugar it won't burn like other marinades. Marinate overnight, cook low and slow wrapped in foil, then unwrap and finish directly on the grill for char and caramelisation. 

Load into warm tortillas with pickled onion. Pile into a brioche bun with slaw. Heap over nachos with melted cheese. However you serve it — it won't last long.