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Pork Carnitas

Philosophy / Story

Originating in the state of Michoacán, the term ‘carnitas’ or ‘little bits of meat’ comes from a traditional practice where all cuts of the pig were roasted and mixed in a pot together before being served in a range of Mexican dishes. Here at Mad Mex we use a tender cut of free range pork neck that’s rubbed in an Achiote authentic blend of spices, including garlic, onion, rosemary and herbs before being slow cooking for up to 8 hours. The result is a tender and juicy pulled pork that’s packed with flavour.

Health Facts 

Pork

  • Good source of Protein
  • Rich in Thiamin, Selenium, Zinc, Vitamin B1, Vitamin B6, and Vitamin B3 (Niacin)

 

Ingredients

 Pork

 Garlic

 Onion

  Salt

  Rice Flour

 Sodium Diacetate (262)

 Citric Acid (330)

 Lemon Peel

 Rosemary

 Bay Leaves

 Annatto

 Cornflour

 Spices

 Acetic Acid (260)

 Sodium Benzoate (211).

Nutritional Info

/100g /serving
Energy (KJ) 521 416.80
Calories 124.64 99.71
Protein (g) 16.50 13.20
Fat, Total (g) 5.60 4.48
Fat, Saturated (g) 2.40 1.92
Carbohydrate (g) 1.90 1.52
Sugars (g) 0.50 0.40
Sodium (mg) 399 319.20

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