If you’re throwing a get-together for friends or family this month or simply want a delicious meat-filled Mexican feast then we have the recipe for you – Pork Carnitas Tacos with Pickled JAZZ™ Apple and Radish Slaw. Easy to prepare and make which means you have more time to enjoy the summer sunshine. Give it a try!

Serves 4


Pork Carnitas
500g Pork Shoulder
2tbsp Lard
½ Onion, finely sliced
2 cloves of Garlic, crushed
Pinch of Sea salt
120ml Whole Milk
120ml Fresh Orange Juice

Pickled JAZZ™ APPLE and Radish Slaw
1 JAZZ™ Apple, finely sliced into matchsticks
1 Red Onion, finely sliced
5 Radish, finely sliced
50ml White Wine Vinegar
Juice of 1 Lime
25g Caster Sugar
1tsp Salt
Pinch of Cracked Black Pepper

To serve
8 Soft Corn Tortillas
Coriander Leaves
1 lime cut into 8 wedges


  1. Slice the pork shoulder into 6 even chunks and place into a large heavy based pan over a medium heat with the lard, onion, garlic cloves and salt and keep stirring until the pork is well browned all over.
  2. Once the pork shoulder is well browned add the milk and orange juice and turn the heat down to a low simmer, cover the pan with foil and leave the pork to cook for 2 hours
  3. Meanwhile prepare the pickled JAZZ™ Apple and radish slaw by combining the white wine vinegar, lime juice, sugar and seasoning in a small pan and warm over a gentle heat until sugar and salt has dissolved, immediately remove from heat and leave to cool before adding the other ingredients
  4. Once pickling liquor has cooled, add the JAZZ™ Apple, red onion and radish and gently toss in the liquor until well coated and the red onion has changed to a bright pink colour.
  5. After 2 hours check the pork by pinching the pork pieces with a pair of tongs, if the pork is easy to pull then it’s ready to break down into smaller chunks
  6. When ready to serve strain off the excess pork liquid (if any) and turn the heat up, caramelise the pulled pork chunks until golden brown, check for seasoning before serving
  7. To serve, warm the soft corn tortillas on a chargrill and lay on a platter, place a generous pile of pork carnitas onto the warm tortilla and top off with the fresh JAZZ ™ Apple and radish slaw, some coriander leaves and a wedge of lime to finish.