Pork carnitas with sweet potato fries recipe
Pork carnitas with sweet potato fries and pico de gallo This Mexican pulled pork is perfect for a weekend treat with friends. Serve with batata y yuca fritas (sweet potato and cassava fries) to keep things authentic. 1½ tsp salt¾ tsp freshly ground black pepper1 tsp ground cumin1 onion, peeled and halved5 garlic cloves, peeled and bashed 1 red chilli, finely chopped1 green chilli, finely chopped2 bay leaves1 tsp dried oregano2 tbsp fresh lime juice50ml/2fl oz rapeseed oil2 blood oranges, juiced, empty halves reserved500g/1lb 2oz boneless Boston butt or pork shoulder, fat trimmed 1½ tsp salt ¾ tsp freshly ground black pepper 1 tsp ground cumin 1 onion, peeled and halved 5 garlic cloves, peeled and bashed 1 red chilli, finely chopped 1 green chilli, finely chopped 2 bay leaves 1 tsp dried oregano 2 tbsp fresh lime juice 50ml/2fl oz rapeseed oil 2 blood oranges, juiced, empty halves reserved 500g/1lb 2oz boneless Boston butt or pork shoulder, fat trimmed 250g/9oz heritage tomatoes, finely chopped1 jalapeño chilli, finely chopped3 large tomatoes, finely chopped 1 small red onion, finely chopped 1 bunch fresh coriander, finely chopped1 lime, juice only 30ml/1fl oz molasses1 tbsp finely chopped flatleaf parsley1 tbsp finely chopped mintpinch salt 250g/9oz heritage tomatoes, finely chopped 1 jalapeño chilli, finely chopped 3 large tomatoes, finely chopped 1 small red onion, finely chopped 1 bunch fresh coriander, finely chopped 1 lime, juice only 30ml/1fl oz molasses 1 tbsp finely chopped flatleaf parsley 1 tbsp finely chopped mint pinch salt 200g/7oz white sweet potato, peeled and cut into chips 200g/7oz white sweet potato, peeled and cut into chips Method To make the pork carnitas, mix together the first 12 ingredients with 200ml/7fl oz water in a large bowl. Add the pork and mix well, then cover and leave in the fridge to marinate for at least 12 hours.Preheat the oven to 170C/150C Fan/Gas 3½. Tip the pork into a deep roasting tin and cook in the oven for 2–3 hours, or until the meat is tender and pulls apart easily.Meanwhile, to make the pico de gallo, mix together all the ingredients in a bowl and set aside. To make the fries, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry the chips for 8–10 minutes, until crisp and golden brown. (You may need to do this in batches). Drain on kitchen paper.Using two forks, shred the pork and serve with the fries and pico de gallo. To make the pork carnitas, mix together the first 12 ingredients with 200ml/7fl oz water in a large bowl. Add the pork and mix well, then cover and leave in the fridge to marinate for at least 12 hours. To make the pork carnitas, mix together the first 12 ingredients with 200ml/7fl oz water in a large bowl. Add the pork and mix well, then cover and leave in the fridge to marinate for at least 12 hours. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Tip the pork into a deep roasting tin and cook in the oven for 2–3 hours, or until the meat is tender and pulls apart easily. Tip the pork into a deep roasting tin and cook in the oven for 2–3 hours, or until the meat is tender and pulls apart easily. Meanwhile, to make the pico de gallo, mix together all the ingredients in a bowl and set aside. Meanwhile, to make the pico de gallo, mix together all the ingredients in a bowl and set aside. To make the fries, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the fries, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips for 8–10 minutes, until crisp and golden brown. (You may need to do this in batches). Drain on kitchen paper. Fry the chips for 8–10 minutes, until crisp and golden brown. (You may need to do this in batches). Drain on kitchen paper. Using two forks, shred the pork and serve with the fries and pico de gallo. Using two forks, shred the pork and serve with the fries and pico de gallo.