Carnitas with Mango Cilantro Slaw

Who doesn’t love tacos and this version is made even better with slow roasted carnitas topped with sweet mango slaw.


Since it’s almost Cinco De Mayo so I figured it's time to start rolling out my favourite Mexican recipes! I don’t know about you guys but I really love Mexican food. They have really figured out how to infuse the right balance of spice with bright bold flavours.

Growing up our family was always a spicy family, cooking wise that is:). There were times growing up that my sister would add so many spices to our meal we could all barely eat it, yet we did and loved it! So while we may have tamed down the number of spices we have added over the years we certainly haven’t lessened our love of the flavours.

If you haven't made carnitas before don’t worry, it's super simple to make, it just takes time. But let me tell you, that 3 hours it’s roasting in the oven is totally worth it and makes your house smell amazing. Plus, the rest of the preparation is really easy so it balances out right!

If you're making this and you don’t love mango you can easily swap it for pineapple. You really just need that fresh bright tropical hit to top off the salty carnitas are you are in business.

So if you're making this for Cinco De Mayo next week or your family dinner tonight I know everyone will love it, trust me!


prep time 10 minutes

cook time 3 hour

total time 3 hour 10 minutes

servings 6 - 8


4 lb pork shoulder

4 cloves of garlic

1/2 jalapeno

1/2 white onion

1/2 cup orange juice

1 tbsp oregano

1 tsp black pepper

1 tsp salt

2 tsp cumin


Preheat oven to 325. In a small bowl combine finely chopped garlic and jalapeño, sliced white onion, orange juice, oregano, pepper, salt and cumin.

In an oven safe baking dish place pork then cover with spice mixture. Bake in the oven for 3 hours removing every 30 minutes to baste.

Remove from the oven and shred the meat using 2 forks. Serve with soft tortillas and top with Mango Cilantro Slaw (recipe below).

Mango Cilantro Slaw

2 cups purple cabbage

1 mango

1 lime

1/2 jalapeno

1/4 cup cilantro

2 tbsp olive oil

2 tbsp apple cider vinegar

In a medium bowl combine shredded cabbage, cubed mango, the juice of 1 lime, finely chopped jalapeño and chopped cilantro. Drizzle with olive oil and apple cider vinegar then toss to combine.