Pork Carnitas with Pineapple and Mango Salsa
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Prep Time
15 MINS
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Cook Time
4 HR 20 MINS
- KCals 364
- Carbs 22G
Ingredients
For the pork
- 800 g lean diced pork
- 2 white onions cut into quarters
- 2 oranges juiced
- 3 limes juiced
- 4 cloves of garlic crushed
- 1 can of diet cola
- 2 bay leaves
- 1 tsp granulated sweetener
- 1 tsp dried cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 chicken stock cube made up with 300ml of boiling water
- low calorie cooking spray
For the salsa
- 120 g fresh or tinned pineapple chopped
- 160 g fresh mango peeled and chopped
- 1 red onion diced
- 1/4 red chilli finely chopped
- small spring of fresh coriander chopped
- salt and pepper to taste
- 8 little gem lettuce leaves trimmed
- 1 tbsp lime juice
Instructions
For the pork
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Pre-heat the oven to 160°c and spray a large, oven proof frying pan with low calorie cooking spray.
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In a mixing bowl combine the pork, onion, garlic, oregano, paprika, cayenne pepper and cumin. Mix well then transfer to the frying pan. Cook for about 5 minutes on a medium heat until the meat has sealed all over.
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Add the orange and lime juice to the pan along with the cola, chicken stock, sweetener and bay leaves. Cover with the lid and place into the oven. Cook for 4 hours or until the pork is tender.
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Take the pan out and turn the oven up to 200°c. Transfer the cooked pork to a mixing bowl and then pull it apart with two forks.
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Add the shredded meat to a baking tray and pop back into the oven for 10-15 until the edges are crispy. Keep warm until you’re ready to serve.
For the salsa
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Mix the pineapple, mango, red chilli, coriander, red onion and lime juice in a bowl. Season with salt and pepper to taste, then put to one side.
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Arrange the little gem lettuce leaves on a plate and fill with the shredded pork. Top with the salsa and serve with a wedge of fresh lime.