Pulled Pork is a lush juicy Mexican meat also known as Pork Carnitas. It's ideal for pulled pork burgers, burritos, nachos and even sandwich meat!
I love using the Thermomix Varoma for slow-cooked meats such as this pork carnitas recipe, and my very popular corned beef recipe. Using the Varoma allows the steam to gently cook the meat which produces the same moist, melt in the mouth results as a slow cooker, but, in a fraction of the time.
After visiting the “Barbecue States of America” and then Mexico, my husband and I came home with loads of recipes to try in our charcoal offset BBQ. It was a labour of love because the results were unreliable. Although we eventually had success and were rewarded with beautiful moist smokey meats, the long cooking time was a real bummer.
Also, keeping the smoker at the correct temperature was a real chore. Plus cooking a brisket in the smoker could take 12 or more hours, making it an overnight affair.
That is how my second Thermomix cookbook, "A TexMex Fiesta" came to being. I wanted the flavour of Texas Barbecue and Mexican food without the long, slow cooking times.
In my Thermomix cookbook, I 've included 32 Texan barbeque or Mexican fiesta recipes which would pair nicely with this pulled pork recipe.
Soft Corn Tortilla - pg 11
Arroz Rojo - Mexican Red Rice - pg 17
Elotes - Mexican Street Corn - pg 14
I have decided to give readers a little “taste preview” of my book and share one of my most popular recipes, pork carnitas or pulled pork. If you enjoy this recipe please take a look at some of the other dishes in my book. The full recipe index can be found on the shop page.
Pork Carnitas Substitute Ingredients
If you can get Mexican oregano that's fabulous. The Mexican oregano is stronger in aroma and taste and softer in texture to the more common oregano. I have provided links to various online Mexican ingredients here. However, If you wish to use regular oregano just add double the quantity.
Basic Cookbook Vegetable Stock Paste
The Thermomix Basic Cookbook Vegetable stock paste can be used instead of the 500ml of liquid stock. Simple substitute 4 teaspoon of stock paste and 500ml of water for the 500ml of liquid stock.
How to use your Pulled Pork
Pulled pork is ideal served as a filling for burritos, tacos, or in a brioche burger with a tasty slaw. Leftovers can be used on sandwiches for a delicious change from the usual sandwich meats.
Allowing the Steam to Circulate
One of the most important things to note when using your Varoma for large cuts of meat is that the steam holes are clear and will allow the steam to circulate. It's the circulation that cooks the meat evenly. The best way to ensure even cooking is using a trivet to lift the meat off the steam holes. The Mixshop has a trivet that fits the base of the Varoma perfectly, guaranteeing a perfect cook each time.
This trivet fits neatly inside your deep Varoma dish to ensure good steam circulation whilst cooking. It also increases the base size and allows more food to be cooked in the larger Varoma dish.
For more information take a look at the Mixshop Trivet
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Thermomix Pulled Pork Recipe
- 2 kg pork shoulder or leg boneless and rindless
- 2 teaspoon ground cumin
- 1 TBS Mexican oregano *see substitute
- 120 g onion quartered
- 3 red chilli with or without seeds
- ½ teaspoon black peppercorn
- 20 g garlic
- 2 oranges peeled & quartered
- 500 g water PLUS water to replenish
- 500 g liquid vegetable stock *see note
- 3 TBS oil to fry - optional
- Wash and dry the pork.
- Combine the oregano and cumin in a small bowl. Pat the spices over the pork to coat.2 teaspoon ground cumin, 1 TBS Mexican oregano
- Place the trivet in the deep Varoma basket. (This will stop the meat covering the steam vents.)
- Add the meat to the Varoma basket, fat side up. Reserve.2 kg pork shoulder or leg
- Add the onion, chili, garlic and peppercorns to TM bowl. Chop 4 sec/Speed 9.120 g onion, 3 red chilli, ½ teaspoon black peppercorn, 20 g garlic
- Scrape down the bowl. Add the oranges to the bowl. Puree 5 sec/Speed 9.2 oranges
- Scrape down the bowl, add water and liquid stock to the bowl.500 g water, 500 g liquid vegetable stock
- Place the TM lid on the bowl and stack the varoma on the lid. Cook 99 min/Varoma/Speed 2.
- Add 400g of additional water to the bowl. Cook 50 min/Varoma/ Speed 2.
- Add a further 400g of water to the bowl. Cook 40 min/Varoma/ Speed 2.
- Transfer the pork to a Thermo Server and use 2 forks to shred the meat.
- Add ¾ cup of the orange sauce cooking liquid to the pork and massage it through the meat until its well combined.
Optional Mexican Style Serving Suggestion
- Heat oil in a heavy-based frying pan.3 TBS oil
- Add enough pork to cover the base of the pan.
- Fry the meat without turning until the bottom on the meat is crisp.
- Remove the meat from the pan and use as a filling for Taco, Burrito or pulled pork burger.
- Regular oregano can be substituted for Mexican oregano, just double the quantity.
- Basic Cookbook Vegetable Stock paste can be used to replace the liquid stock. Just add 4tsp of BCB vegetable stock paste to 500ml of water.
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