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Pork Carnitas

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.

Health Facts 


  • Good source of Protein
  • Rich in Thiamin, Selenium, Zinc, Vitamin B1, Vitamin B6, and Vitamin B3 (Niacin)







  Rice Flour

 Sodium Diacetate (262)

 Citric Acid (330)

 Lemon Peel


 Bay Leaves




 Acetic Acid (260)

 Sodium Benzoate (211).

Nutritional Info

/100g /serving (80)
Energy (KJ) 521 416.80
Calories 124.6375 99.71
Protein (g) 16.5 13.20
Fat, Total (g) 5.6 4.48
Fat, Saturated (g) 2.4 1.92
Carbohydrate (g) 1.9 1.52
Sugars (g) 0.5 0.40
Sodium (mg) 399 319.20

MAke it Yourself