Slow-Cooked Goodness: Slow Baked Aromatic Pork


Perhaps one of Mexico’s most decadent street foods is a slow-cooked pork hock. As it cooks, the salt and spices permeate the flesh, the tendons break down into sweet, sticky jelly and the skin becomes super-sweet, luscious and delicately soft. ‘Pulled’ (forked) from the bone.  Carnitas can be laid on a fresh tortilla and seasoned with piquant salsas.    

The Cook's Cooking School


Ingredients / /

2kg boned pork shoulder or leg (boned) with rind attached

1½ teaspoons salt

½ teaspoon ground chilli

250ml orange juice

375ml beer

1 large white onion, cut into 8 wedges

4 garlic cloves, peeled

3 fresh bay leaves


Method / /

Preheat oven to 180C.

Place pork, with the rind side down, onto a board and cut into four or five thick slices through the meat to the rind but not through it.

Combine the salt and chilli in a small bowl. Rub pork all over with salt and chilli mixture. Place pork, rind side down into an ovenproof dish that fits it snuggly. Pour in the orange juice and beer, then sprinkle with the onion, garlic and bay leaves.

Bake in preheated oven for 2 hours, then turn the pork so rind is on the top and bake a further 1 hour.

Cover and bake for another 1 hour or until meat is very tender and shreds easily when pulled with a fork.

Just before serving, remove the pork from the cooking liquid (reserve the cooking liquid for reheating any leftover pork); cut into chunks or using two forks, pull it into shreds. Serve with warmed tortillas, pickled vegetables and salsa.


Cook's Tip / /

To reheat leftover carnitas, pull the pork into shreds. Pour about 75ml of the cooking liquid into a frying pan and add the shredded pork. Cook stirring over medium-high heat until most of the liquid has evaporated but pork is still moist.


Where to shop / /

Pork shoulder is readily available at our local butchers and supermarkets. If you're having difficulties finding a boned leg, head on over to one of our local butchers who will be able to debone it for you.


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Recipe thanks to The Cook's Cooking School and Gourmet Pilgrim Pty Ltd.

Why we love The Cook's Cooking School / /

The Cook’s Cooking School is a Your Angel initiative established to help deliver funds for their Community Cooking Classes that provide hands-on programs with important life skills for community groups and individuals in need.

Bringing Australia’s leading cooks, food editors and local producers to The Southern Highlands, The Cook’s Cooking School offers hands-on cooking experiences that are second-to-none!

Led by Anna Phillips, local in-house cook, presenter & food stylist, with proceeds raised returning to Your Angel community programs.

Want to have some fun in the kitchen? Click here to learn more about the exciting classes coming up.

The Cook's Cooking School

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