Mexican Pork Carnita Tacos

Mexican Pork Carnita Tacos

PREP TIME

10 minutes

COOK TIME

90 minutes

YIELDS

4

Ingredients

  •  1/2 pkt (15 g) Mexican spice 
  • 500g pork shoulder without rind * 
  • 1 onion, chopped 
  • 1/2 cup orange juice 
  • 1 avocado, sliced 
  • 1 lime, quartered 
  • 6-8 tortillas

Memories

The origins of the Burrito date back to the early 1900s where, during the Mexican Revolution, a vendor named Juan Mendez traded on the streets of Ciudad Juarez. To keep his produce warm whilst transporting it on his donkey-drawn cart, he wrapped it in a tortilla and the burrito, or ‘little donkey’, was born. A burrito, was said to have consisted of a rolled tortilla filled with meat and other ingredients. However, in other areas of Mexico, similar dishes were known as a cocito and taco, respectively.

Directions

STEP 1

Sauté onion, 5 min. Add spice, sauté 1 min. 

STEP 2

Add pork, and orange juice, simmer 90 min until pork falls off the bone. 

STEP 3

Remove the pork, shred and sauté on high for 2 min each side to give a crispy finish. 

STEP 4

Warm tortillas in microwave and load with avocado, and pork.

HOW TO SERVE

Serve with tomato salsa, a squeeze of lime or a sprinkle of cheese.

HINTS & TIPS

SIDES &CONDIMENTS

Left over pork is great to use for fried rice, or served with a sweet potato mash and steamed greens.

SWAPS & ALTERNATIVES

Veggie combos: replace avocado with a sweet potato mash.

Reduce meat: 250 g pork chops + 200 g black beans.

Alternative: replace pork shoulder with pork chops, lamb shanks or chicken drumsticks.