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Pork Carnitas

Pork Carnitas

Course Main Course
Cuisine Mexican
Servings 8

Ingredients
  

  • 3 tablespoons local sunflower oil
  • 3 pounds local Slo Farmers Co-op Pastured Organic Pork Roast
  • Salt and freshly ground black pepper
  • 2 large oranges
  • 1 teaspoon table salt
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 local onion chopped
  • 4 cloves local garlic minced,
  • 1 local jalapeno seeded and ribs removed, minced

Instructions
 

  • Heat oil in a large Dutch oven over medium high heat. Season all sides of the pork roast with salt and pepper. Add pork to pan; cook until nicely browned on all sides.
  • Add enough water to come halfway to three-quarters of the way up the sides of the pork. Bring to a boil, reduce heat, cover and simmer until pork is tender, about 3 hours.
  • Remove pork from the pan to a cutting board to cool (leave water in the pan). When cool enough to handle, shred pork and return to the pan.
  • Cut oranges in half and squeeze to juice. Stir in juice, salt, oregano, cumin, onion, garlic and jalapeno. Bring to a gentle simmer; cover and cook for 30 minutes. May need to add more water to keep the pork moist.
  • Serve in tacos, sandwiches, posole or breakfast hash.

Notes

Local Sources:
Century Sun Oil- Sunflower oil 
http://www.centurysunoil.com/
 
Full Circle Farm Community Farm/Slo Farmers Co-op- Pork 
https://slofarmersco-op.com/
 
Penzeys- Spices
https://www.penzeys.com/
 
Vegetables
Adam’s Heirlooms
https://adamsheirlooms.com/
 
Moders
https://modersgardens.com/
 
Roddy’s 
https://www.facebook.com/p/Roddys-Farm-and-Market-LLC-100069349975749/
 
Keyword Carnitas, Mexican

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