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Slow cook · hayden quinn recipe

21 September 2020

Carnitas Tortilla Pockets

Created with Old El Paso

Simple, mess free and packed FULL of flavour.

Serves
6
Prep
10 mins
Cook
3 hr
Difficulty
Easy
Oven
180°C fan-forced
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Carnitas Tortilla Pockets, recipe by Hayden Quinn

Ingredients

  • 1 x Old El Paso Tortilla Pockets Kit
  • ⅓ cup Australian extra virgin olive oil
  • 1.5kg boneless pork shoulder, trimmed
  • 1 large onion, roughly chopped
  • 5 cloves garlic, crushed
  • Seasoning mix from the Old El Paso Tortilla Pockets Kit
  • ½ tbs chipotle chilli powder
  • 1 tbs dried oregano
  • 1 tsp cumin seeds
  • ¼ cup apple cider vinegar
  • Salsa from the Old El Paso Tortilla Pockets Kit
  • Peel of 1 orange
  • 2 oranges, juiced
  • 1.5L (6 cups) veal or beef stock

To serve

  • 1 small white onion, finely diced
  • ¼ cup coriander, finely chopped
  • 1 packet, store bought Mexican rice
  • 1 x 400g can Old El Paso black beans, rinsed and drained
  • 2 limes, cut in wedges, to serve
  • 90g feta, finely crumbled, to serve

Method

  1. Preheat the oven to 180°C fan-forced. To braise the pork, heat 2 tbs 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.
  2. Transfer to a plate. Reduce heat to low–medium 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.
  3. Cook, stirring for 1–2 minutes or until the spices are aromatic. Deglaze the pan by adding in the vinegar and stirring through.
  4. Add the salsa, orange peel, orange juice and stock. Season well with salt and freshly ground black pepper.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

You’ll find chipotle at larger supermarkets and Latin American grocers.

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