Pork Carnitas Pita Pockets

Another great idea for using freshly made or leftover pork roast are these Mexican treats called carnitas. Carnitas is a Mexican dish made out of heavily marbled cuts pork which is slowly braised or roasted in long periods yielding a very tender meat. The word carnitas when translated means “little meats” and it describes the meat being pulled prior to serving. Usually carnitas is served as an ingredient in tacos, fajitas, burritos and tamales served with a multitude of garnishes such as salsa, vegetables, beans and guacamole to name some. Having said that this dish can also be consumed on its own paired with rice or beans.


For today’s pork leftover series we will be making some carnitas in a pocket pita alongside with some Asian flavours like sweet chilli and spring onions, all I can say is that the result was phenomenal.

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Pork Carnitas Pita Pockets

  • Author: Raymund
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Category: Main Course
  • Cuisine: Fusion

Description

Pork Carnitas Pita Pockets is a Mexican inspired dish made out of heavily marbled cuts pork which is slowly braised or roasted in long periods yielding a very tender meat.


Scale

Ingredients

Pita Pockets

Sauces and Condiments

  • Red onion, chopped
  • Spring onions, chopped
  • Red tomatoes, chopped
  • Sweet chilli sauce
  • Mayonnaise
  • Method
  • 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, mayonnaise and sweet chilli sauce. Serve.

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, mayonnaise and sweet chilli sauce. Serve.

 


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No Responses

  1. Delicious idea!

  2. 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!

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

  4. 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.

  5. 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!

  6. Jasline says:

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

  7. Great lunch idea.
    🙂 Mandy

  8. 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!

  9. Kristy says:

    Phenomenal is a great word for this pocket!

  10. mjskit says:

    Great use of your leftover pork roast

  11. 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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