Hairy Bikers' carnitas recipe
 Pulled pork with a Mexican twist, these carnitas are crisped up with soft brown sugar for extra deliciousness! 2kg/4lb 8oz boneless pork shoulder, trimmed and cut into large chunks2 tbsp vegetable oil, olive oil or lard1 large onion, finely chopped4 garlic cloves, roughly chopped2 oranges, juice only1 lime, juice only 100ml/3½fl oz full-sugar coca cola250ml/9fl oz chicken stock or water 2kg/4lb 8oz boneless pork shoulder, trimmed and cut into large chunks 2 tbsp vegetable oil, olive oil or lard 1 large onion, finely chopped 4 garlic cloves, roughly chopped 2 oranges, juice only 1 lime, juice only 100ml/3½fl oz full-sugar coca cola 250ml/9fl oz chicken stock or water 1 tsp dried oregano2 tsp ground cumin1 tsp dried thyme1 tsp smoked paprika1 tsp garlic powder1 tsp mustard powder1 tsp ground cinnamon1 tbsp soft brown sugar1 tsp salt 1 tsp dried oregano 2 tsp ground cumin 1 tsp dried thyme 1 tsp smoked paprika 1 tsp garlic powder 1 tsp mustard powder 1 tsp ground cinnamon 1 tbsp soft brown sugar 1 tsp salt 1 tbsp oil or butter1 tbsp soft brown sugar 1 tbsp oil or butter 1 tbsp soft brown sugar Method Mix all of the rub ingredients together in a small bowl. Rub half of this mixture over the pork, reserve the rest in a jar to use another time.For the pulled pork, heat the oil in a large casserole and add the onion. Cook until lightly caramelised, add the garlic and stir, then add the pork and cook until browned on all sides. Add all of the remaining pulled pork ingredients and bring to the boil, then turn down the heat. Cover and simmer for 2–3 hours, turning the meat regularly, until the pork is tender and falling apart.Strain the meat, reserving the cooking liquor, and transfer the pork to a plate. Pour the cooking liquor back into the casserole and cook until reduced down by half or until syrupy. Shred the meat with two forks.To fry, heat the oil in a large frying pan or skillet. Add the pork and sprinkle over the sugar. Fry, stirring regularly, until the meat has plenty of crisp, brown, caramelised bits. Pour over a little of the cooking liquor to keep it moist, but only a small amount as it should not have a sauce. Serve immediately. Mix all of the rub ingredients together in a small bowl. Rub half of this mixture over the pork, reserve the rest in a jar to use another time. Mix all of the rub ingredients together in a small bowl. Rub half of this mixture over the pork, reserve the rest in a jar to use another time. For the pulled pork, heat the oil in a large casserole and add the onion. Cook until lightly caramelised, add the garlic and stir, then add the pork and cook until browned on all sides. Add all of the remaining pulled pork ingredients and bring to the boil, then turn down the heat. Cover and simmer for 2–3 hours, turning the meat regularly, until the pork is tender and falling apart. For the pulled pork, heat the oil in a large casserole and add the onion. Cook until lightly caramelised, add the garlic and stir, then add the pork and cook until browned on all sides. Add all of the remaining pulled pork ingredients and bring to the boil, then turn down the heat. Cover and simmer for 2–3 hours, turning the meat regularly, until the pork is tender and falling apart. Strain the meat, reserving the cooking liquor, and transfer the pork to a plate. Pour the cooking liquor back into the casserole and cook until reduced down by half or until syrupy. Shred the meat with two forks. Strain the meat, reserving the cooking liquor, and transfer the pork to a plate. Pour the cooking liquor back into the casserole and cook until reduced down by half or until syrupy. Shred the meat with two forks. To fry, heat the oil in a large frying pan or skillet. Add the pork and sprinkle over the sugar. Fry, stirring regularly, until the meat has plenty of crisp, brown, caramelised bits. Pour over a little of the cooking liquor to keep it moist, but only a small amount as it should not have a sauce. Serve immediately. To fry, heat the oil in a large frying pan or skillet. Add the pork and sprinkle over the sugar. Fry, stirring regularly, until the meat has plenty of crisp, brown, caramelised bits. Pour over a little of the cooking liquor to keep it moist, but only a small amount as it should not have a sauce. Serve immediately. Recipe tips Keep the other half of the dry rub mix in a screw top jar to use another time.