Prep Time | Cook Time | Serves | Level |
15 Minutes | 6 Hours Slow Cook 15 Minutes to Crisp | 6-8 Servings (~2lbs) | Intermediate |
Chef Bongo's Slow-Cooked Fusion Carnitas: A Flavorful Masterpiece, Bringing Bold Spice and Richness to Every Taco Night. Gourmet On A Budget.
"The most affordable way to enjoy high-quality flavours, richness and protein packed nutrition." - Dr. Andrew Huberman
Opening Anecdote:
When I was a young boy in Congo, Sundays were all about gathering around a meal that cooked low and slow, with flavours you could smell from miles away. We used whatever was freshest from the market—herbs, peppers, maybe a squeeze of citrus—and each bite told a story of where we came from.
Fast forward to my travels and my move to Canada, and I found that same spirit in Mexican carnitas, cooked by a Mexican sous-Chef, that at the time, I dish-washed for. It’s a dish that honors simplicity, yet transforms humble ingredients into something rich and unforgettable. This carnitas recipe blends my African heritage with the spice and zest I’ve picked up from around the world. Get ready for some serious flavor fusion—it’s my twist on tradition, with a bit of Congo soul in every bite.
Please note carnitas, like any slow cooked meat, have MANY variations. I am presenting one of those variants with a little infusion of African love.
Now Let's Go to the Recipe by
Chef Bongo’s Fusion Carnitas
INGREDIENTS
FOR THE RUB:
Pork Butt:Â We used 850 grams (just shy of ~2lbs), ideally boneless for even cooking. Any size between 2-2.5lbs will work for this recipe.
Cajun Seasoning:Â 2 tablespoons, for a bold, smoky flavor profile.
Oregano: ½ tablespoon, adding a subtle herbal note without overpowering the Cajun spices.
Black & White Pepper:Â 1 teaspoon combined, providing a balanced kick.
Salt:Â 1 teaspoon, to taste, enhancing the Cajun seasoning's savory elements.
FOR THE SLOW-COOKER:
Beef Broth (or Veg, or Chicken, or Bone):Â 250 milliliters / 1 cup, to keep the pork moist while adding rich, umami flavor. Goes into the slow-cooker. Leave out 50ml (200ml total) if adding citrus.
Citrus Juice (Optional):Â Juice from a lemon, a lime, or an orange, for a fresh, tangy accent.
DIRECTIONS
Preparation:
- Mix the Cajun seasoning, oregano, black and white pepper, and salt in a small bowl.
- Rub the spice mixture thoroughly over the pork butt, ensuring even coverage.
Sear the Meat:
- Heat a large skillet over medium-high heat. Add a small amount of butter, ghee, lard or tallow, and sear the pork butt on all sides until golden brown. This step locks in flavors and juices. Usually about 30-45 seconds a side.
Slow-Cook the Pork:
- Transfer the seared pork to a slow cooker.
- Add 200 milliliters of beef broth around the pork butt, ensuring not to pour directly over it to keep the rub intact.
- If desired, add the citrus now for a hint of brightness.
- Cook on low for 6–8 hours or until the pork is tender and easily pulled apart with a fork.
Shred and Crisp:
- Once the pork is cooked, remove it from the slow cooker and shred it with two forks.
- For added texture, briefly toss the shredded pork in a hot skillet to crisp the edges before serving.
SERVING SUGGESTIONS
Serve these carnitas in warm tortillas with fresh toppings like diced onions, cilantro, and a squeeze of lime. They’re also fantastic in burrito bowls, on salads, or even piled onto nachos. For an extra kick, add your favorite salsa or a drizzle of jalapeño crema.
FINALE
There you have it! Chef Bongo’s fusion carnitas, bringing together the warmth of Congo flavours and the heartiness of Mexican cuisine. Whether you’re serving these up for taco night, piling them high on nachos, or simply savoring each bite on its own, these carnitas are sure to be a crowd-pleaser. So fire up the slow cooker, let the spices work their magic, and enjoy a meal that’s as rich in taste as it is in story. Happy cooking, and bon appétit!
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