Juanita’s Carnitas

Sep 4, 2015

Farmhouse news

Juanita’s Carnitas

Juanita from Juanita's Kitchen talks us through her deliciously moist and tender pork carnitas.

A note from Juanita about this recipe:

Sometimes the bestrecipes come about by me "experimenting".

Early one morning I knew I had a really busy day scheduled so I wanted to get dinner organised while I had time.

I had a large pork shoulder in the fridge waiting to be roasted but decided that the slow cooker was the better way to go.

While drinking my coffee I rubbed my shoulder (the pork not mine) with Noccas and threw another tablespoon full of Noccas in the bottom of the slow cooker along with the pork.

Before I put the lid on I thought I had perhaps better put some liquid in as well to keep it moist, previously I have used a can of coke or a can of beer, both options were delicious but I am currently sugar free so I wanted something a little different .

Looking around the kitchen I spotted the halfempty coffee plunger ...... " ah ha!" ..... (yep the light bulb went on in my head) and you guessed it ... I added 1 cup of extremely strong unsweetened GOOD black coffee, ithas to be reallygood coffee (like when cooking with wine, if you won't drink it don't use it in your cooking).

I popped the lid on, set the slow cooker on low, 8 hours later pulled the very tender and juicy pork apart with two forks. This pork is amazing served in La Tortillerias tortillas with a little freshly chopped onion , coriander and some of our Chipotle Salsa or Tomatillo Salsa.


1.5kg Shoulder free range pork

Himalayan Pink Salt

1 Tbsp Noccas

250ml Strong black coffee

16 Tortillas (3 to 4 per person)

Tomatillo or Chipotle Salsa

1 lime cut into wedges

1 onion (finely chopped)

1/2 cup coriander (finely chopped)


1. Rub the pork with the NOCCAS and salt, place skin side down into a slow cooker.

2. Add black coffee. Place the lid on and cook for 6 to 8 hours.

3. Lift the pork out of the SC., remove the fat and skin, pull the pork apart (shred)with 2 forks

4. Skim the fat off the remaining juices in the slow cooker and place the pulled pork back in to keep warm and moist.

To serve

1. Warm the tortillas to the instructions.

2. Heat a frypan on the stove top and fry the pork in small batches until crispy. (this step is optional)

3. Place the tortillas, onion, coriander, lime and salsa on the table to serve

4. Assemble your Carnitas as required, in a warm tortilla, place pork, a little onion and coriander, a squeeze of lime and top with salsa

Recipe kindly provided by Juanita from Juanita's Kitchen