In a Pickle was started in 2011 by Steph Anderson working alone in her home kitchen using her own unique recipes. Today the business has grown significantly and Steph supplies food retailers, shops and restaurants throughout the UK and into Europe.

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Mini Pork Carnitas Tacos

Mini Pork Carnitas Tacos

Product used in this recipe

PINEAPPLE HABANERO CHUTNEY

This is a perfect dish for summer parties, which is exactly where our Pineapple Habanero Chutney is most at home! Pork carnitas consists of pork shoulder cooked really slowly with orange, oregano and smoked paprika, and in this case is served on mini tortillas with green salad, avocado, sour cream and a dollop of In A Pickle Pineapple Habanero Chutney. You could of course make the same filling for big tortillas, and let everyone add their own trimmings and toppings, or you can serve these mini tacos as a little nibble.

A note on ingredients – you may be able to buy mini tortillas, or you can just get big ones and stamp them out with a cookie-cutter, like I did. Drizzle the leftover bits with oil, season and bake for homemade tortilla chips!

Mini Pork Carnitas Tacos

Ingredients

  • 450g pork shoulder steaks
  • Lard for cooking
  • 1 large onion
  • 1 fat garlic clove
  • 100ml chicken stock
  • Dried oregano and smoked paprika
  • The peel of half an orange
  • 1 bay leaf
  • In A Pickle Pineapple Habanero Chutney
  • Fresh flour tortillas

To serve (all optional):

  • 1 large avocado
  • Sour cream
  • Smoked paprika
  • Fresh rocket
  • Fresh coriander
  • In A Pickle Pineapple Habanero Chutney

Instructions

Makes around 15-20 mini tacos

  • Making the pork carnitas takes a while, but the effort involved is minimal – just make sure you allow at least two hours. First, cut the pork shoulder steaks into bite-sized pieces, and fry in around 25g melted lard until browned all over, then transfer the meat to a bowl (leaving the juices in the pan).
  • Next, dice the onion and crush the garlic, and fry both in the same pan as the pork until nicely softened. At this point, return the pork to the pan, then add the chicken stock with a good sprinkling of oregano and smoked paprika and mix well.
  • Remove half of the peel from an orange, cut into a few segments, and add to the pan with the bay leaf. Bring the liquid to the boil, then put a lid on the pan and turn the heat right down. Leave to simmer for two hours.
  • After two hours, the pork should be really tender and fragrant. Place under the grill on a high heat for about six minutes, or until the meat has started to caramelise on top. Break up with a wooden spoon or a potato masher, and season with a small pinch of salt (you really don’t need much). Stir through a dollop of In A Pickle Pineapple Habanero Chutney.
  • Finally, load up your mini tortillas with a spoonful of pork each, plus fresh rocket, chopped avocado, sour cream and a sprinkling of fresh coriander and smoked paprika, and finish with a spoonful of In A Pickle Pineapple Habanero Chutney.