Double Pork Carnitas are the perfect midweek meal or weekend treat. You can cook up the pork in advance and freeze until needed. Once you’re ready to use it, defrost and cook straight away in a hot frying pan with a little splash of water.
If you are going to have a large group round, lay everything out in the centre of the table and let everyone make their own.
Double Pork Carnitas with Pomegranate Coleslaw
1kg Pork Shoulder, cut into 1 inch cubes
300g Pork Belly, cut into 1 inch cubes
1 tsp Salt
1/2 tsp Black pepper, freshly ground
1 Chicken stock cube
1/2 Red Cabbage, finely shredded
2 Carrots, julienned
2 tbsp Mayonnaise
1 Lime, juiced
100g Pomegranate seeds
25g Coriander, leaves picked
1 Onion, finely chopped
In a large saucepan, add in the carnitas ingredients with 300ml cold water and bring to a boil before turning down to a low simmer, covering and cooking for 2 hours. Once it has 10 minutes left, remove the lid to allow the liquid to reduce a little.
Meanwhile, combine the shredded cabbage and julienned carrot and mix well with the mayonnaise and lime juice. Set aside.
Once the pork is cooked and completely soft, transfer to a large saucepan with the liquid. Bring to a boil and use the back of a wooden spoon to squash some of the pork pieces into shreds. Toss through the pork as it is the liquid reduces and begins to fry to make sure it all starts to get crisp, this should take 5-7 minutes.
Once the carnitas are ready, add the pomegranate and coriander to the slaw and toss though.
To assemble a wrap, microwave a wrap for 10-20 seconds to soften slightly before adding a spoonful of pork, topped with the pomegranate slaw and finished with a sprinkle of chopped onion. Serve two wraps per person.