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Mexican Recipes
Pulled Pork Carnitas Bowl

Pulled Pork Carnitas Bowl

with Charred Corn Salsa & Garlic Rice

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3.3 / 4 Ratingout of 466 ratings
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Ready for some dinnertime magic? With a little sleight of hand, our ready-to-go pulled pork becomes pork carnitas, the saucy Mexican version that's out-of-this-world delicious. Use it to make this fast and flavourful rice bowl.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

6 clove

garlic

2 packet

basmati rice

2 unit

tomato

1 tin

sweetcorn

1 bunch

spring onions

1 bunch

coriander

1 unit

lemon

2 sachet

Tex-Mex spice blend

(May be presentGluten)

2 sachet

tomato paste

1 packet

pulled pork

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

3 cup

water (for the rice)

½ tsp

salt

1 cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3360 kJ
Fat31.4 g
of which saturates18.7 g
Carbohydrate80.5 g
of which sugars11.9 g
Protein44.7 g
Sodium1650 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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COOK THE GARLIC RICE
COOK THE GARLIC RICE
1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

GET PREPPED
GET PREPPED
2

While the rice is cooking, roughly chop the tomato. Drain the sweetcorn. Thinly slice the spring onion. Roughly chop the coriander. Zest the lemon to get a good pinch, then slice into wedges.

CHAR THE CORN
CHAR THE CORN
3

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a medium bowl.

COOK THE PULLED PORK
COOK THE PULLED PORK
4

Leave the frying pan to cool slightly, then return to a medium-high heat with a drizzle of olive oil. Add the remaining garlic, TexMex spice blend and cook until fragrant, 1-2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the water (for the sauce) and stir to combine. Add the pulled pork, breaking it up with a spoon, and cook until heated through, 2 minutes. Season to taste with pepper. Add a splash of water if the pork mixture is too dry.

MAKE THE SALSA
MAKE THE SALSA
5

To the bowl with the corn, add the tomato, spring onion, 1/2 the coriander, a good squeeze of lemon juice, the lemon zest and a pinch of salt and pepper. Toss well to coat.

SERVE
SERVE
6

Divide the garlic rice between bowls. Top with the pork carnitas, charred corn salsa, shredded Cheddar cheese and sour cream. Garnish with the remaining coriander. Serve with any remaining lemon wedges.