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Milly's Summer Catalogue

Carnitas - Mexican Pulled Pork from The Cafe

As featured on Thursday the 13th of June's Show


INGREDIENTS


2kg pork shoulder
2 1/2 tsp salt
1 tsp black pepper
1 onion, chopped
1 jalapeno, deseeded, chopped
4 cloves garlic, minced
juice from 2 orange
Mini tacos
Lime
Red onions
Avocado
Coriander
Salsa


Rub
1 Tsp dried oregano
2 tsp ground cumin
1 Tsp olive oil


Salsa
1/2 onion
1 Tsp jalapeño pepper
400g canned crushed tomato, best quality
120g canned diced green chiles
1/4 cup coriander, roughly chopped
1/2 lime, juice
1 clove garlic, minced
1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 teaspoon ground cumin

METHOD


Rinse and dry the pork shoulder, rub all over with salt and pepper. Combine the Rub ingredients then rub all over the pork. Place the pork in a slow cooker, top with the onion, jalapeño, minced garlic and squeeze over the juice of the oranges. Slow Cook on low for 10 hours or on high for 6 hours. Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.


To Crisp: Heat 1 Tsp of oil in a large non stick pan over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits. Remove pork from skillet. Repeat in batches, don't crowd the pan. Just before serving, drizzle over more juices and serve hot, stuffed in tacos, with salsa, onions, coriander and coriander.


Salsa: Place onion and jalapeno in the food processor first, then add remaining ingredients. Blitz to desired consistency, season.