Pork carnitas is a traditional Mexican dish of slow-cooked pork shoulder that's 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.
Red Onion, chopped
Tomato Sauce Base
Flour Tortillas, 6-inch(ContainsWheat/Blé)
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
Before starting, wash and dry all produce. Cut tomatoes into 1/4-inch pieces. Zest, then juice lime. Finely chop cilantro.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until tender, 3-4 min.
Add pork, garlic and Mexican Seasoning to the same pan with onions. Cook, breaking up pork into smaller pieces, until no pink remains, 6-8 min.** Add tomato sauce base and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring often, until warmed through, 1-2 min.
While pork filling cooks, add tomatoes, mango, cilantro, half the lime zest, half the lime juice and 1/4 tsp sugar to a small bowl. Season with salt and pepper, then toss to combine. (NOTE: This is your mango salsa!) Whisk together remaining lime zest, remaining lime juice, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. (NOTE: This is your dressing!)
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
Add spring mix and carrot to the large bowl with dressing. Toss to combine. Divide cheese between tortillas, then top with pork filling and mango salsa. Serve with salad on the side.