Pork Carnitas Pita Pockets

Undoubtedly, the most outstanding method of utilizing your leftover pork roast.  Pork Carnitas Pita Pockets is a dish made by combining Pork Carnitas, which is a Mexican dish made out of heavily marbled cuts of pork that are slowly braised or roasted in long periods of time, yielding a very tender meat, with pita bread.

Pork Carnitas Pita Pockets is a delicious and creative way to use leftover pork roast or freshly made carnitas. This Mexican-inspired dish is made with heavily marbled cuts of pork that are slowly braised or roasted for long periods of time, resulting in a tender and flavorful meat. The word “carnitas” literally means “little meats” and refers to the process of pulling the meat prior to serving.

Traditionally, carnitas is served as an ingredient in tacos, fajitas, burritos, and tamales, often accompanied by a variety of garnishes such as salsa, vegetables, beans, and guacamole. However, carnitas can also be enjoyed on its own, paired with rice or beans.

In this recipe, the carnitas is combined with Asian flavors such as sweet chili and spring onions, creating a unique and delicious dish. The carnitas is stuffed into a pocket pita, making it a perfect and convenient option for a quick and satisfying meal. The end result is truly phenomenal.

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Pork Carnitas Pita Pockets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Category: Main Course
  • Cuisine: Fusion

Description

Pork Carnitas Pita Pockets is a dish made by combining Pork Carnitas, which is a Mexican dish made out of heavily marbled cuts of pork that are slowly braised or roasted in long periods of time, yielding a very tender meat, with pita bread.


Ingredients

Pita Pockets

Sauces and Condiments


Instructions

  1. Thinly slice or pull your pork roast then set aside.
  2. Prepare and heat the pita pocket or tortillas, fill with pork carnitas, red onions, spring onions, tomatoes, cucumber, lettuce, mayonnaise and sweet chilli sauce. Serve.

Recommended

No Responses

  1. Oh yummm! Pork Carnitas! I am so craving these after having them in San Diego… too bad I had planned a vegetarian dinner for tonight! Maybe on the weekend when I have extra time to roast the pork!

  2. I like the idea of using sweet chili sauce instead of salsa for these — great, tasty idea!






  3. Tessa says:

    I love carnitas and I really like that you switched it up with Asian flavors. Sweet chili sauce is one of my favorite condiments.






  4. Yesterday my lunch was inspired by your delicious salad (it didn’t have lychees though, they are hard to come by in regular grocery stores here) and today I’m going to have this pita sandwich. Yay for leftover ideas!






  5. Jasline says:

    I love sweet chili and I’m sure the addition of it makes the carnitas taste amazing, looks really delicious!






  6. Great lunch idea.
    🙂 Mandy






  7. Nami | Just One Cookbook says:

    I was catching up missed posts and I really admire of your varieties of dishes, Raymund. I just know how to cook Japanese food and I need recipes for other kinds. Even when I use some recipes, sometimes it doesn’t turn out to be nice. I’m just impressed by your cooking skills! My kids love pita bread. This sounds delicious!






  8. Kristy says:

    Phenomenal is a great word for this pocket!






  9. mjskit says:

    Great use of your leftover pork roast






  10. foodjaunts says:

    Yum on the sweet chili mayo. I like the sweet mix and it sounds excellent in a pork pita.

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