Project Description

MEXICAN PORK
CARNITA TACOS

OUR FAVORITE

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4

10 min

90 min

Slow Cook

Stove Top

WHAT YOU NEED

  • 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

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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THE CHOICE
IS YOURS!

WE DESIGNED MORE RECIPES FOR YOU. SELECT YOUR FAVORITE VERSION OF THIS ICONIC DISH!

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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.

Travel further to Mexico
Explore Latin America culture

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