Main/Gyros

Pork Carnitas

Time: 10 hr Yields: serves Cost: $3.81 per serve Difficulty: 5/10

From Recipe Tin Eats. Takes a million hours but it is fun and it uses a slow cooker and orange juice which is pretty cool. Other toppings for your consideration: pickled red onions, salted tomatoes, yoghurt, torn up sourdough (gives it some volume).

Ingredients

  • Boneless pork shoulder 1 kg (0.75kg skinned)
  • Salt 1.25 tsp
  • Pepper 0.5 tsp
  • Brown onions 0.5 whole
  • Jalapeno 0.5 whole
  • Garlic 3 cloves
  • Orange 1 whole (0.5 cup of juice)

    • spices

  • Dried oregano 0.5 tbsp
  • Cumin 1 tsp
  • Olive oil 0.5 tbsp

    • pico de gallo

  • Red onion 0.5 whole
  • Tomato 1 whole
  • Fresh coriander some

    • to serve

  • Avocado 1 whole
  • Mini tortillas 12 whole
  • Sour cream some

Steps

  1. Dice onion 5mm, deseed and finely dice jalapeno, mince garlic, juice orange.
  2. Rinse, dry and skin the pork shoulder, then rub first with salt and pepper then with spices (in the switched off slow cooker).
  3. Place shoulder in slow cooker, fat up. Add onions, jalapeno, garlic and orange juice then cover and cook on low for 8 hours.
  4. Remove pork, cool then shred with 2 forks. Reserve liquid.
  5. On high heat in oil in small batches, spread pork in thin layer then drizzle over some juices. Fry until juice evaporates then turn and fry other side briefly.
  6. In another pan, warm tortillas.
  7. Dice tomato and red onion, chop coriander, combine in bowl. Slice avocado.