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Pork carnita-stuffed sweet potatoes
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Upgrade your jacket potato with baked sweet potatoes stuffed with tender pork carnitas and topped with zesty avocado salsa.
Ingredients:
  • 750g pork scotch fillet roast
  • 1 medium brown onion, sliced
  • 5.00 gm ground cumin
  • 8.00 gm brown sugar
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 2.50 gm smoked paprika
  • 2 cardamom pods, bruised
  • 1 dried bay leaves
  • 1 x 6cm strips orange rind
  • 60ml (1/4) cup fresh orange juice
  • 255.00 gm chicken stock
  • 4 x 300g orange sweet potatoes
  • Olive oil cooking spray
  • 250.00 ml plain Greek-style yoghurt
  • 1 avocado, chopped
  • 1 tomato, chopped
  • 1 small red onion, finely chopped
  • 62.50 ml finely chopped fresh coriander leaves
  • 42.00 gm lime juice, plus wedges to serve
Instructions:
  • In a large heavy-based saucepan, heat oil over medium-high heat. Season pork with salt and pepper, then add to the pan. Cook for 10 minutes, turning occasionally, until pork is golden brown all over. Transfer to a large plate.
  • Place onions in a pan and sauté them for 5 minutes until they start to caramelize. Introduce garlic, cumin, sugar, oregano, dried coriander, paprika, cardamom, and bay leaves to the pan. Stir and cook for an additional minute until the aromas are released. Place the pork back in the pan along with the rind, orange juice, and stock. Season with salt and pepper to taste. Bring the mixture to a gentle simmer and let it cook on medium-low heat for 1 hour and 45 minutes until the pork is tender.
  • Preheat the oven to 200C/180C fan-forced and prepare two baking trays with baking paper.
  • In the final hour of cooking the pork, use a fork to prick holes all over the sweet potatoes. Spray them with oil, season with salt and pepper, wrap each one in foil, then place them on prepared trays. Bake for 50 minutes to 1 hour until they are tender.
  • Prepare a delicious avocado salad by mixing all the ingredients in a bowl, and then flavor it with a touch of salt and pepper.
  • Place the cooked pork in a large heatproof bowl and use two forks to shred it, removing any fat. Mix the shredded pork with 1/4 cup of the cooking liquid, then season with salt and pepper. Remove any remaining cooking liquid. Remove the foil from the sweet potatoes, then make a lengthwise slit in each one without cutting all the way through, and gently open them up.
  • Stuff sweet potatoes with savory seasoned pork, then generously add creamy yogurt and zesty salsa on top. Present with fresh lime wedges for a burst of citrus flavor.

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