Fusion Kitchen · Dinner
Suya and Honey Spiced Carnitas
An Afro-Mexican fusion, pork shoulder braised low and slow in a suya spice blend of groundnut, ginger, and paprika with honey built into the braise so the West African fire-grill spice tradition and the Mexican carnitas slow-cook technique produce pull-apart pork where the smoky sweetness and the groundnut depth are structurally inseparable.
$
15 minsPrep
1 hr 30 minsCook
1 hr 45 minsTotal
EasyLevel
Nutrition per serving
620Calories
38gProtein
28gFat
48gCarbs
12gSugar
6gFiber
780mgSodium
85mgChol
Goes well with
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Instructions
1
Prep
Cut pork shoulder into 4cm pieces. Mix groundnut powder, honey, smoked paprika, ginger, cayenne, garlic powder, onion powder, cumin, coriander, soy sauce, orange juice, stock, and salt into a smooth paste. Dice red onion finely. Measure coriander and jalapeños.
2
Sear
Heat 1.5 tbsp oil in a heavy saucepan over high heat. Working in batches, sear pork 2–3 minutes per side until deeply browned all over. Remove and set aside.
3
Bloom
Add braise paste to the pan over medium heat. Stir constantly 1–2 minutes until fragrant and darkened slightly, scraping up any browned bits from the bottom.
4
Braise
Return pork to the pan. Pour in orange juice and stock, stirring to combine. Cover tightly and reduce heat to the lowest setting. Braise 1 hour 15 minutes to 1 hour 30 minutes until pork is completely tender and pulls apart easily with a fork.
5
Reduce
Uncover the pan and increase heat to medium-high. Stir and cook 5–8 minutes, scraping occasionally, until braising liquid reduces to a thick, glossy coating that clings to the pork. While the liquid reduces, warm tortillas in a dry pan 30 seconds per side.
6
Finish
Using two forks, shred pork roughly in the pan, tossing through the glaze until every piece is coated and tender.
7
Plate
Fill warm tortillas with pulled suya pork. Top each with diced red onion, fresh coriander, and pickled jalapeños. Serve with scotch bonnet hot sauce and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (16 oz) boneless pork shoulder
- 3 tbsp roasted groundnut powder
- 2 tbsp honey
- 1.5 tsp smoked paprika
- 0.75 tsp ground ginger
- 0.5 tsp cayenne pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 1.5 tbsp soy sauce
- 100ml (1/2 cup - 2 tbsp) orange juice
- 100ml (1/2 cup - 2 tbsp) chicken stock
- 0.75 tsp fine sea salt
- 1.5 tbsp neutral oil
- 6 small corn tortillas
- 50g (1.75 oz / 1 small) red onion
- 10g (small handful) fresh coriander
- scotch bonnet hot sauce
- lime wedges
- 2 tbsp pickled jalapeños