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Mexican-inspired Pork Carnitas

By OcadoLife
A great way to use up leftover gammon and pigs in blankets, Mexican-inspired Pork Carnitas is the brainchild of author and food stylist Emily Jonzen. “This is a delicious citrussy spin on the classic Mexican slow-cooked…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 6 garlic cloves, peeled, then crushed with the side of a knife
  • 1.5 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp mild chilli powder
  • 2 fresh bay leaves (or use dried)
  • 2 limes, juiced, plus a few wedges
  • 3 oranges, juiced
  • 25g soft light brown sugar
  • 600g cooked gammon, sliced into 1-2 cm strips
  • 6 (approx.) cooked pigs in blankets, cut into 1 cm-thick rounds
  • 500ml chicken stock, hot

Method

5 steps

  1. Step 1

    Heat the oil in a large, deep pan, add the onion and cook over a medium-low heat for 5-10 mins, until soft. Stir in the garlic, oregano, cumin, chilli and bay; cook for 2 mins.

  2. Step 2

    Add most of the lime and orange juice (reserving a splash to finish) and all the sugar. Cook for 2 mins or until lightly caramelised.

  3. Step 3

    Stir in the gammon, pigs in blankets and hot stock, bring to the boil, then reduce to low and simmer for 30 mins, until the meat is tender.

  4. Step 4

    Stir in the remaining citrus juice and season to taste. Serve the carnitas with your choice of sides (see TIP), with extra lime wedges for squeezing over.

  5. Step 5

    Recipe Tip: Serve with soft tacos (gluten free if required) or rice, guacamole, pickled red onions and salsa.