Pork Carnitas with Pineapple and Mango Salsa
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 800 g lean diced pork
- • 2 white onions (cut into quarters)
- • 2 oranges (juiced)
- • 3 limes (juiced)
- • 4 cloves of garlic (crushed)
- • 1 can of diet cola
- • 2 bay leaves
- • 1 tsp granulated sweetener
- • 1 tsp dried cumin
- • 1 tsp dried oregano
- • 1 tsp paprika
- • 1 tsp cayenne pepper
- • 1 chicken stock cube (made up with 300ml of boiling water)
- • low calorie cooking spray
- • 120 g fresh or tinned pineapple (chopped)
- • 160 g fresh mango (peeled and chopped)
- • 1 red onion (diced)
- • 1/4 red chilli (finely chopped)
- • small spring of fresh coriander (chopped)
- • salt and pepper to taste
- • 8 little gem lettuce leaves (trimmed)
- • 1 tbsp lime juice
Preparation Steps
Pre-heat the oven to 160°c  and spray a large, oven proof frying pan with low calorie cooking spray.
In a mixing bowl combine the pork, onion, garlic, oregano, paprika, cayenne pepper and cumin. Mix well then transfer to the frying pan. Cook for about 5 minutes on a medium heat until the meat has sealed all over.
Add the orange and lime juice to the pan along with the cola, chicken stock, sweetener and bay leaves. Cover with the lid and place into the oven. Cook for 4 hours or until the pork is tender.
Take the pan out and turn the oven up to 200°c. Transfer the cooked pork to a mixing bowl and then pull it apart with two forks.
Add the shredded meat to a baking tray and pop back into the oven for 10-15 until the edges are crispy. Keep warm until you’re ready to serve.
Mix the pineapple, mango, red chilli, coriander, red onion and lime juice in a bowl. Season with salt and pepper to taste, then put to one side.
Arrange the little gem lettuce leaves on a plate and fill with the shredded pork. Top with the salsa and serve with a wedge of fresh lime.