CARNITAS TORTILLA POCKETS

September 21, 2020 / Hayden Quinn

RECIPE BROUGHT TO YOU BY OLD EL PASO

PREP 00:10

COOK 03:00

SERVES 6

Easy

Ingredients List

1 x Old El Paso Tortilla Pockets Kit

1/3 cup Australian Extra Virgin Olive Oil

1.5 kg boneless pork shoulder, trimmed

1 large brown onion, roughly chopped

5 garlic cloves, crushed

Packet of seasoning mix from Tortilla Pocket Kit

1/2 tbs chipotle chili powder

1 tbs dried oregano

1 tsp cumin seeds

1/4 cup apple cider vinegar

Packet of salsa from Tortilla Pocket Kit

Peel of 1 orange

Juice of 2 oranges

1.5 litres (52 fl oz/6 cups) veal or beef stock

Sea salt and pepper to taste

To serve

1 small white onion, finely diced

1/4 cup coriander, finely chopped

2 limes, cut in wedges, to serve

90g fetta, finely crumbled, to serve

1 packet, store bought Mexican Rice

1 can Old El Paso black beans, rinsed and drained

METHOD

Step 1. Preheat the oven to 180C. To braise the pork, heat 2 tablespoons of the olive oil in a large flameproof casserole dish or ovenproof heavy-based saucepan over medium heat. Add the pork and cook, turning frequently, for 5 minutes or until browned all over. Transfer to a plate. Reduce heat to medium-low and add the onion and cook, stirring, for 3-4 minutes, until softened. Add remaining olive oil, garlic, tortilla pocket seasoning mix and extra spices over low heat. Cook, stirring for 1-2 minutes or until the spices are aromatic. Deglaze the pan by adding in the vinegar and stirring through. Add the the salsa, orange peel, orange juice and stock. Season well with salt and pepper.

Step 2. Return the pork to the dish. If the pork isn’t completely submerged, add enough water to cover the pork and bring to the boil. Cover with a cartouche (a piece of baking paper folded to make a lid) and place with lid on in the oven to braise, turning occasionally, for 3 hours or until very tender. Remove the pork from the braising liquid, transfer to a heatproof bowl and cover the bowl loosely with foil. Reserve the cooking liquid in the dish. Stand the pork until it’s cool enough to handle.

Step 3. Return the dish of cooking liquid to the stovetop over medium heat and simmer gently, skimming off any impurities that come to the surface, until the liquid has reduced by three-quarters. Strain the liquid through a fine sieve into a heatproof bowl. Finely shred the braised pork into the strained liquid.

Step 4. To serve, fill your Old El Paso Tortilla Pockets in layers of rice, beans, herbs, pork and cheese until full.

Notes

* This pulled pork recipe is a great staple to add to tacos, nachos, tortilla, burritos etc.

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CREDITS

Recipe: Hayden Quinn

Food: Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble