Pork carnitas with sweet potato fries and pico de gallo


This Mexican pulled pork is perfect for a weekend treat with friends. Serve with batata y yuca fritas (sweet potato and cassava fries) to keep things authentic.


For the pork carnitas

For the pico de gallo

For the fries


  1. To make the pork carnitas, mix together the first 12 ingredients with 200ml/7fl oz water in a large bowl. Add the pork and mix well, then cover and leave in the fridge to marinate for at least 12 hours.

  2. Preheat the oven to 170C/150C Fan/Gas 3½.

  3. Tip the pork into a deep roasting tin and cook in the oven for 2–3 hours, or until the meat is tender and pulls apart easily.

  4. Meanwhile, to make the pico de gallo, mix together all the ingredients in a bowl and set aside.

  5. To make the fries, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  6. Fry the chips for 8–10 minutes, until crisp and golden brown. (You may need to do this in batches). Drain on kitchen paper.

  7. Using two forks, shred the pork and serve with the fries and pico de gallo.

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