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Preparation time
over 2 hours
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Cooking time
over 2 hours
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Serves
Serves 4
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For the pork carnitas
- 1½ tsp salt
- ¾ tsp freshly ground black pepper
- 1 tsp ground cumin
- 1 onion, peeled and halved
- 5 garlic cloves, peeled and bashed
- 1 red chilli, finely chopped
- 1 green chilli, finely chopped
- 2 bay leaves
- 1 tsp dried oregano
- 2 tbsp fresh lime juice
- 50ml/2fl oz rapeseed oil
- 2 blood oranges, juiced, empty halves reserved
- 500g/1lb 2oz boneless Boston butt or pork shoulder, fat trimmed
For the pico de gallo
- 250g/9oz heritage tomatoes, finely chopped
- 1 jalapeño chilli, finely chopped
- 3 large tomatoes, finely chopped
- 1 small red onion, finely chopped
- 1 bunch fresh coriander, finely chopped
- 1 lime, juice only
- 30ml/1fl oz molasses
- 1 tbsp finely chopped flatleaf parsley
- 1 tbsp finely chopped mint
- pinch salt
For the fries
- 200g/7oz white sweet potato, peeled and cut into chips
Method
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To make the pork carnitas, mix together the first 12 ingredients with 200ml/7fl oz water in a large bowl. Add the pork and mix well, then cover and leave in the fridge to marinate for at least 12 hours.
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Preheat the oven to 170C/150C Fan/Gas 3½.
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Tip the pork into a deep roasting tin and cook in the oven for 2–3 hours, or until the meat is tender and pulls apart easily.
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Meanwhile, to make the pico de gallo, mix together all the ingredients in a bowl and set aside.
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To make the fries, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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Fry the chips for 8–10 minutes, until crisp and golden brown. (You may need to do this in batches). Drain on kitchen paper.
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Using two forks, shred the pork and serve with the fries and pico de gallo.