Pork carnitas with Mabu Mabu pineapple hot sauce

by Oliver Hagen August 02, 2020 2 min read

Pork carnitas with Mabu Mabu pineapple hot sauce

Shop This Recipe

Serves 8 | 4-5 Hours

Carnitas, literally meaning "little meats", is a dish that originated in the Mexican state of Michoacán. Traditionally braised, fried and shredded, carnitas are usually cooked in lard but we have simplified the process by baking it before ‘frying’ it in its own juices in a hot oven. Serve with warm tortillas, red cabbage, onion, radish and coriander. We have given the carnitas a bit of a tacos al pastor vibe by generously lashing it with Mabu Mabu’s incredible pineapple hot sauce. Drink beer. Muy bien!



From Hagen's:

2.5kg of Berkshire Pork Scotch
500ml of Chicken Stock
Mabu Mabu Pineapple Hot Sauce

From the pantry or the Hagen's Veggie Box:

1 brown onion, diced
6 cloves garlic, peeled
1 bottle of Jarritos Mexican Cola
Several sprigs of fresh thyme and marjoram
4 bay leaves
6 to 8 whole allspice
1 cinnamon quill or canela stick
1 can of chipotle in adobo sauce
4 tbsp of neutral oil
2 small oranges
Salt & pepper 

To serve:

3-4 tortillas per person
Shredded red cabbage
Finely diced red onion
Finely sliced and lightly pickled radishes
Picked coriander leaves
Lime edges


1. In a heavy roasting pan, place the onion, garlic, chicken stock, cola, herbs, canela/cinnamon, chipotles in adobo and mix to combine. Ideally the roasting pan would be largely enough for the meat to be just touching but not tightly packed.

2. Cut the meat in to fist-sized chunks and season with salt and pepper. Brown in the oil in a hot pan.

3. Place the meat in the roasting pan along with the whole oranges and spoon some of the liquid over the meat to coat.

4. Loosely cover with a cartouche and bake in your oven at 175c for 2.5 - 3.5 hours or until the meat starts to fall apart. Check it occasionally to ensure there is still liquid in the pan, adding more if need be. At the half way point, turn over the chunks of meat. 

5. Remove the meat from the pan and cool enough so you can shred the meat with two forks. Cut the oranges in half and squeeze the juice in to the roasting pan. Remove the bay leaves, canela/cinnamon and herbs and place the meat back in to the juices. Stir to combine.

6. Raise the temperature to 200c and bake the carnitas, uncovered, for around half an hour. Stir it occasionally until the liquid is absorbed and the meat brown and crunchy.

7. Serve with warm tortillas, cabbage, onion, radish, coriander and some amazing pineapple hot sauce from Mabu Mabu. Out of this world!


Also in Organic Recipes

Beef Short Rib Ragu
Beef Short Rib Ragu

by Olivia McCrimmon May 20, 2022 2 min read

Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours. 

BBQ Lamb Shoulder Chops with Harissa, Pickled Veg + Herbs
BBQ Lamb Shoulder Chops with Harissa, Pickled Veg + Herbs

by Olivia McCrimmon May 11, 2022 2 min read

Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Italian-Style Lentils with Cavolo Nero and Sausages with Julia Busuttil Nishimura
Italian-Style Lentils with Cavolo Nero and Sausages with Julia Busuttil Nishimura

by Olivia McCrimmon May 04, 2022 2 min read

Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.