- September 20, 2013 -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
- 2 avocados, diced
- 1/4 purple onion, finely chopped
- 2 T. Dove Jalapeno White Balsamic Vinegar
- Mix it all up and Enjoy!
- 3-4 lbs. pork shoulder, boneless or bone-in
- 1/2 cup lime juice
- 1/2 cup lemon juice
- 1 heaping tablespoon ground cumin
- 1 tablespoon garlic powder
- 1/2 tablespoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- Cut the pork shoulder into a few large chunks. About 3-4 inches.
- 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.
- 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.
- 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.
- 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.
- 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.