Philosophy / Story

Originating in the state of Michoacán, the term ‘carnitas’ or ‘little bits of meat’ comes from a traditional practice where all cuts of the pig were roasted and mixed in a pot together before being served in a range of Mexican dishes. Here at Mad Mex we use a tender cut of pork neck that’s rubbed in an Achiote authentic blend of spices, including garlic, onion, rosemary and herbs before being slow cooking for up to 8 hours. The result is a tender and juicy pulled pork that’s packed with flavour.