CHICKEN CARNITA INGREDIENTS:

• 1.5kg boneless, skinless chicken thighs or 2kg pork shoulder

• 1 medium onion, thinly sliced

• 4 large juicy navel oranges zested and juiced * or 1 ¼ cups fresh squeezed orange juice

• 4 large juicy limes zested and juiced * or 1/2 cup fresh squeezed lime juice

• ¼ cup of orange liqueur optional

• 6 cloves garlic finely chopped or grated

• 2 medium jalapeños, deseeded and finely chopped

• 4 tbsp Extra Virgin olive oil

• 2 tsp ground cumin

• 2 tsp ground marjoram

• 3 tsp salt

CHICKEN CARNITA INSTRUCTIONS:

1. Marinate the chicken thighs: Add the orange zest and juice, lime zest and juice, orange liqueur, garlic, jalapeno, olive oil, cumin and salt to a large bowl. Combine and add in the chicken thighs and onion. Toss to combine, cover and refrigerate, and marinate for a minimum of 20 minutes to up to 8 hrs.

2. Preheat the oven to 220 C and arrange the oven racks, one in the centre and the other 10-15cm from the top grill. Line a large, rimmed baking sheet with foil or baker's paper and set aside.

3. Bake the chicken: Transfer the marinated chicken and onions to the baking sheet, draining and discarding excess marinade liquid. Bake on the centre rack for 15 to 18 minutes, depending on the thickness of the chicken thighs. The chicken should be nearly cooked through. Remove the chicken from the oven to shred and change to preheat oven to broil.

4. Shred the chicken carnitas: Using 2 forks, shred them into bite-sized pieces. You can also use a wider-sized wand mixer, a hand mixer, or a paddle on a bowl mixer. Just don’t overdo it, as you want to roughly shred the chicken only. Transfer the shredded chicken back to the baking sheet. Using a tbsp of ghee, rub the top layer across the sheet to coat the tips of the carnitas chicken meat.

5. Grill on the top level where you set the racks. Place the baking sheet under the grill. Grill for 4-5 minutes, turning the pan halfway through until the carnitas are browned and slightly crisp.

6. Serve: use in Diego’s range of tortillas for tacos, quesadillas or burritos. Finish with your favourite toppings and sides of choice: 

   
   

PORK CARNITA INGREDIENTS:

• 2kg pork shoulder

• 2 white or red onions, thinly sliced

• 3 large juicy oranges, zested and juiced (or 1 cup fresh orange juice if no oranges available)

• 3 large juicy limes, zested and juiced (or ¼ cup store-bought lime juice if no limes are available)

• 1–2 tbsp orange liqueur (optional for extra flavour)

• 4–5 large garlic cloves, crushed and roughly chopped

• 3 medium jalapeños, deseeded and roughly chopped

• 2 bay leaves

PORK RUB:

• 2 tbsp extra-virgin olive oil

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 2 tsp ground marjoram (closest to Mexican oregano)

• ¼ tsp ground cloves

• ½ tsp cinnamon

• 3 tsp kosher salt

• 1 tsp ground pepper

FINAL CRISPING STEP:

• 1 cup melted lard, ghee (optional), or olive oil

PORK CARNITA INSTRUCTIONS:

1. Prepare the Pork:

   • Rinse and dry pork shoulder.

   • Mix the rub ingredients and coat the pork evenly.

2. Oven Prep:

   • Preheat oven to 170°C. Ensure the middle rack fits the Dutch oven.

3. Slow Cook:

   • Place the pork in a large Dutch oven or lidded oven-safe dish.

   • Add onions, garlic, jalapeños, bay leaves, orange & lime zest and juice, and optional orange liqueur.

   • Cook for ~3 hours, checking at 2½ hours—the pork should pull apart easily with two forks.

4. Shred the Pork:

   • Remove from the oven and let cool slightly for easier handling.

   • Remove the skin/fat cap and transfer to a tray.

   • Shred the pork into chunky pieces for moisture retention.

   • Use a slotted spoon to remove onions and jalapeños from the Dutch oven and mix with shredded pork.

5. Crisping the Pork:

   • Adjust oven racks to fit a foil-lined sheet tray with ~8cm space from the top grill.

   • Preheat oven to 220°C for grilling.

   • Spread shredded pork on a large foil-lined sheet pan.

   • Drizzle with melted lard, ghee, or olive oil.

   • Grill for 4–5 minutes, turning the pan halfway, until pork is browned and crispy.

6. Serve & Enjoy:

   • Serve in warm or fried Diego’s Corn or Flour Tortillas as tacos, tostadas, or burritos.

   • Top with your favourite sides from the serving suggestions.

FOR SERVING BOTH:

• Diego’s corn or flour tortillas

• Mexican rice

• Pinto or black beans

• Sour cream

• Pickled carrots &/or red onions

• Freshly chopped coriander

• Crumbled feta or cheese of choice

• Salsa of choice

• Lime wedges