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Thermomix Pulled Pork Recipe
Julie Carlyle
Pork carnitas is a lush juicy Mexican pulled pork dish which is ideal for pulled pork burgers, burritos, nachos & sandwich meat! Easy Thermomix pork recipe.
5
from
2
votes
Print Recipe
Prep Time
2
minutes
mins
Cook Time
3
hours
hrs
30
minutes
mins
Total Time
3
hours
hrs
32
minutes
mins
Course
Main Course
Cuisine
American, Mexican
Servings
20
burgers
Calories
124
kcal
Ingredients
Metric
US Customary
1x
2x
3x
2
kg
pork shoulder or leg
boneless and rindless
2
teaspoon
ground cumin
1
TBS
Mexican oregano
*see substitute
120
g
onion
quartered
3
red chilli
with or without seeds
½
teaspoon
black peppercorn
20
g
garlic
2
oranges
peeled & quartered
500
g
water
PLUS water to replenish
500
g
liquid vegetable stock
*see note
3
TBS
oil
to fry - optional
Instructions
Wash and dry the pork.
Combine the oregano and cumin in a small bowl. Pat the spices over the pork to coat.
2 teaspoon ground cumin,
1 TBS Mexican oregano
Place the trivet in the deep Varoma basket. (This will stop the meat covering the steam vents.)
Add the meat to the Varoma basket, fat side up. Reserve.
2 kg pork shoulder or leg
Add the onion, chili, garlic and peppercorns to TM bowl. Chop 4 sec/Speed 9.
120 g onion,
3 red chilli,
½ teaspoon black peppercorn,
20 g garlic
Scrape down the bowl. Add the oranges to the bowl. Puree 5 sec/Speed 9.
2 oranges
Scrape down the bowl, add water and liquid stock to the bowl.
500 g water,
500 g liquid vegetable stock
Place the TM lid on the bowl and stack the varoma on the lid. Cook 99 min/Varoma/Speed 2.
Add 400g of additional water to the bowl. Cook 50 min/Varoma/ Speed 2.
Add a further 400g of water to the bowl. Cook 40 min/Varoma/ Speed 2.
Transfer the pork to a Thermo Server and use 2 forks to shred the meat.
Add ¾ cup of the orange sauce cooking liquid to the pork and massage it through the meat until its well combined.
Optional Mexican Style Serving Suggestion
Heat oil in a heavy-based frying pan.
3 TBS oil
Add enough pork to cover the base of the pan.
Fry the meat without turning until the bottom on the meat is crisp.
Remove the meat from the pan and use as a filling for Taco, Burrito or pulled pork burger.
Notes
Substitute Ingredients
Regular oregano can be substituted for Mexican oregano, just double the quantity.
Basic Cookbook Vegetable Stock paste can be used to replace the liquid stock. Just add 4tsp of BCB vegetable stock paste to 500ml of water.
Nutrition
Calories:
124
kcal
Carbohydrates:
3
g
Protein:
12
g
Fat:
6
g
Saturated Fat:
1
g
Cholesterol:
40
mg
Sodium:
149
mg
Potassium:
272
mg
Sugar:
2
g
Vitamin A:
155
IU
Vitamin C:
17.9
mg
Calcium:
25
mg
Iron:
1.1
mg
Keyword
Barbeque, Mexican, Pork, Pulled Pork, Thermomix, Thermomix main
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