Pork carnitas is a traditional Mexican dish of slow-cooked pork shoulder. It's then shredded and pan-fried to give it a crispy texture. We've created a quick kid-friendly version using ground pork. The secret is cooking the meat until it's dark brown!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Flour Tortillas, 6-inch(ContainsWheat/Blé)
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, wash and dry all produce.
Peel, halve, then dice onion. Cut tomatoes into 1/4-inch pieces. Zest, then juice lime. Peel, then mince or grate garlic. Finely chop cilantro. Peel, pit and cut avocado into 1/2-inch pieces.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min.
To the same pan with onions, add pork, garlic and Mexican Seasoning. Cook, breaking up pork into smaller pieces, until no pink remains, 6-8 min.** Add tomato sauce and 1/2 tsp sugar (dbl for 4ppl). Cook, stirring often, until warmed through, 1-2 min.
While pork filling cooks, in a small bowl, toss together tomatoes, cilantro, half the lime zest and half the lime juice. Season with salt and pepper. Set aside. (NOTE: This is your pico de gallo!) In another small bowl, whisk together remaining lime zest, remaining lime juice, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl). Season with salt and pepper. Set aside. (NOTE: This is your dressing!)
Stack tortillas and wrap with paper towel. (NOTE: For 4 ppl make two stacks with 6 tortillas in each stack.) Microwave, until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm tortillas!)
To a large bowl, add spring mix and avocado. Drizzle with dressing to taste. Toss to combine. Divide cheese between tortillas, then top with pork filling and pico de gallo. Serve with salad on the side.