Pork carnitas with sweet potato fries and pico de gallo

1. 1

   To make the pork carnitas, mix together the first 12 ingredients with 200ml/7fl oz water in a large bowl. Add the pork and mix well, then cover and leave in the fridge to marinate for at least 12 hours.

2. 2

   Preheat the oven to 170C/150C Fan/Gas 3½.

3. 3

   Tip the pork into a deep roasting tin and cook in the oven for 2-3 hours, or until the meat is tender and pulls apart easily.

4. 4

   Meanwhile, to make the pico de gallo, mix together all the ingredients in a bowl and set aside.

5. 5

   To make the fries, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

6. 6

   Fry the chips for 8-10 minutes, until crisp and golden brown. (You may need to do this in batches). Drain on kitchen paper.

7. 7

   Using two forks, shred the pork and serve with the fries and pico de gallo.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.