Pork carnita-stuffed sweet potatoes

Pork carnita-stuffed sweet potatoes


The jacket potato 2.0. Try these baked sweet potatoes, stuffed with slow cooked pork carnitas and topped with tangy avocado salsa.

The ingredient of Pork carnita-stuffed sweet potatoes

  1. 2 tablespoons extra virgin olive oil
  2. 750g pork scotch fillet roast
  3. 1 medium brown onion, sliced
  4. 2 garlic cloves, crushed
  5. 2 teaspoons ground cumin
  6. 2 teaspoons brown sugar
  7. 1 teaspoons dried oregano
  8. 1 teaspoons ground coriander
  9. 1 teaspoons smoked paprika
  10. 2 cardamom pods, bruised
  11. 1 dried bay leaves
  12. 1 x 6cm strips orange rind
  13. 60ml (1/4) cup fresh orange juice
  14. 1 cups chicken stock
  15. 4 x 300g orange sweet potatoes
  16. Olive oil cooking spray
  17. 1 cup plain Greek-style yoghurt
  18. 1 avocado, chopped
  19. 1 tomato, chopped
  20. 1 small red onion, finely chopped
  21. 1/4 cup finely chopped fresh coriander leaves
  22. 2 tablespoons lime juice, plus wedges to serve

The instruction how to make Pork carnita-stuffed sweet potatoes

  1. Heat oil in a large heavy-based saucepan over medium-high heat. Season pork with salt and pepper. Add pork. Cook, turning, for 10 minutes or until browned all over. Transfer to a large plate.
  2. Add onion to pan. Cook, stirring for 5 minutes or until starting to brown. Add garlic, cumin, sugar, oregano, dried coriander, paprika, cardamom and bay leaves. Cook, stirring for 1 minute or until fragrant. Return pork to pan with rind, orange juice and stock. Season with salt and pepper. Bring to a simmer. Simmer over medium-low heat for 1 hour 45 minutes or until pork is very tender.
  3. Preheat oven to 200C/180C fan-forced. Line two baking trays with baking paper.
  4. During last hour of pork cooking time, prick sweet potatoes all over with a fork. Spray with oil. Season with salt and pepper. Wrap individually in foil. Place on prepared trays. Bake for 50 minutes to 1 hour or until tender.
  5. Make avocado salad: combine all ingredients in a bowl. Season with salt and pepper.
  6. Transfer pork to a large heatproof bowl. Using two forks, shred pork, discarding any fat. Combine meat and 1/4 cup cooking liquid in a bowl. Season with salt and pepper. Discard remaining cooking liquid. Remove and discard foil from sweet potato. Cut a slit lengthways in sweet potatoes without cutting all the way through. Open slightly.
  7. Fill sweet potatoes with pork. Top with yoghurt and salsa. Serve with lime wedges.

Nutritions of Pork carnita-stuffed sweet potatoes

calories: https://schema.org
calories: NutritionInformation

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