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Avocado Salsa and Pork Carnitas

- September 20, 2013 -
This avocado salsa uses one of our September flavors – Jalapeno White Balsamic Vinegar. It’ll add a kick to any dish. We’d recommend it on tacos, omelettes, or these pork carnitas. Happy Friday!
Avocado Salsa and Pork Carnitas

Avocado Salsa
Ingredients :
Directions :
Pork Carnitas
Ingredients :
Directions :
  1. Cut the pork shoulder into a few large chunks. About 3-4 inches.
  2. Mix cumin, garlic powder, salt, coriander, black pepper, and cayenne together in a small bowl. Place the pork chunks in a plastic container with a lid or a Ziploc bag. Pour in the spice blend, then toss the bag vigorously until the chunks are completely coated on all sides.
  3. Place the pork in a large, deep pan. Pour the lime and lemon juice into the bottom, then add water to just cover the meat.
  4. Turn heat to high and bring the water to a rip-roaring boil. When it’s rolling, turn the heat to a simmer. Keep the pan uncovered.
  5. At about the 2-hour mark, check the pot. The water should be much lower and maybe even almost gone. Allow all the water to cook out of the pan and watch as the meat magically fries and carmelizes.
  6. Carefully turn the hunks of meat – without shredding them – to brown all sides, then remove to a plate and let them rest for 5 minutes before eating.
Recipe and photo provided by Katherine at My Solider and My Skillet.


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