MEXICAN PORK
CARNITA TACOS
Crispy, juicy shredded pork carnitas cooked low and slow in Burrito spices and sweet, tangy orange juice
4
10 Min
90 min
slow cook
stove top
WHAT YOU NEED
How to Make
Sauté onion, 5 min. Add spice, sauté 1 min.
Add pork, and orange juice, simmer 90 min until pork falls off the bone.
Remove the pork, shred and sauté on high for 2 min each side to give a crispy finish.
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
Leftover pork is great to use for fried rice, or served with a sweet potato mash and steamed greens.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
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.
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Origins
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.
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