Slow cooking inexpensive cuts of meats is the budget way to eat like a king. Here the method of slow cooking the meat in a rub rather than submerged in liquid creates a far tougher end result in comparison to most other slow-cooked meats, but it carries a whole lot of flavour that will make you feel like you’re off on your holidays. Get generous with the lime and other accompaniments to make this pork fajita really sing.

I have made my own flatbreads here – I appreciate that is out of character. It’s a hangover from lockdown v.1 when I was learning to make all sorts of sustainables from flour. It takes hardly any time, as I don’t measure any more, I simply add water to a bowl half full of flour until it forms a tidy dough, but that’s the cavalier attitude I take to most cooking, and I’m happy to take the risk. A shop-bought wrap is certainly good enough in this meal if you don’t feel like pretending you’re Jamie Oliver for the afternoon.

4-6 flatbreads

Serves 10

164

Carnitas and flatbreads – Pork Fajitas

20 minPrep Time

6 hrCook Time

6 hr, 20

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Ingredients

  • 1.5kg shoulder pork
  • 2 tbsp vegetable oil
  • 2 tbsp ground cumin
  • 1 tbsp oregano
  • ---
  • 300g plain flour plus extra for kneading and rolling
  • pinch salt
  • 2 tbsp olive oil
  • 200ml water

Instructions

  1. Some shoulder joints come with skin and fat. If yours does, remove by carefully running a sharp knife between the skin and the meat. Save it for making crackling with later if you wish.
  2. Mix cumin and oregano together and rub all over shoulder joint along with the oil.
  3. Slow cook for 6 hours low or 4 hours high.
  4. To make the flatbreads, wipe a work surface down that is suitable for rolling out dough.
  5. Grab a large pyrex bowl and add flour, salt and oil.
  6. Gradually add the water to the flour and stir with a large spoon to avoid getting hands super messy.
  7. Once the dough comes together to form a tidy ball in the bowl, take out of the bowl and knead for up to 5 mins until it feels smooth.
  8. Ideally you want the dough to rest, but you can crack on and start making the flatbreads now.
  9. Heat a big flat pan or griddle as hot as you can - put the extractor fan on - this is going to be a bit smokey!
  10. Rip a small handful of dough off and roll it into a small circle, using plenty of extra flour to prevent it from sticking to the work surface and ripping. Roll out to the size of a dinner plate and as thin as you can justifiably manage without making it too thin to pick up.
  11. When the pan is super hot, throw the dough flat inside. If the pan is really hot, it will start to bubble up straight away. Some recipes recommend using a brush of oil on the pan, but I am happy to go dry. You can try both and decide which you prefer.
  12. Cook for about 2 mins on the first side and 1 min on the second side - until the flatbread is mottled with black and brown patches all over and cooked through.
  13. Cook and stack up one-by-one on a plate and keep warm in the oven if needs be.
  14. Once pork is done, rip up into strands and serve with copious wedges of lime and fun accompaniments like avocado, hummus, coriander, red onion and chilli.

Nutrition

Calories

164 cal

Fat

6 g

Carbs

25 g

Protein

2 g
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