Mexican-inspired Pork Carnitas
By OcadoLife
Published on 28 November 2024
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 pulled-pork dish – the lime and orange juice really livens up the gammon. If you prefer, the gammon and pigs in blankets can be subbed for pork belly or turkey – the flavours work just as well.” Time and servings
50 minsTotal time
6Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 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
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.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.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.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.Step 5
Recipe Tip: Serve with soft tacos (gluten free if required) or rice, guacamole, pickled red onions and salsa.