Chef Maria Garza of Farm Boy shares her succulent recipe for pork carnitas. “My absolute favourite way to enjoy pork is cooking the shoulder long and slow,” she shares. Chef María uses a flavourful braising liquid that gives the meat delicious flavour.
1boneless Ontario pork shoulder, cut into 1/2 inch pieces(about 4 lb/2 kg),
1 ½cupsorange juice(375 mL)
1 ½cupschicken broth or water(375 mL)
1white spanish onion, cut into quarters
1tbspground cumin(15 mL)
2tspdried oregano(10 mL)
1tspblack pepper(5 mL)
2tbspsweetened condensed milk(30 mL)
2cupsfinely diced rinsed white Spanish onion (see tip)(500 mL)
1 ¼cupschopped fresh cilantro(300 mL)
30smallcorn torillas, warmed
1cupthinly sliced radishes(250 mL)
2cupsfresh salsa(500 mL)
3limes, cut into wedges
Preheat oven to 300ºF (150ºC).
In a large roasting pan toss together pork, orange juice, broth, garlic, onion, salt, cumin and pepper to coat evenly. Cover with foil and bake for 3 hours or until pork is tender.
Uncover and stir in sweetened condensed milk.Increase oven temperature to 375ºF (190ºC). Return pork to oven, uncovered andbake for 20 to 40 minutes or until most of the liquid is reduced and porkcaramelizes and is falling apart tender.
Remove garlic cloves and onion chunks and discard. Using two forks, shred meat and discard any large chunks of fat. Taste and adjust seasoning if necessary.
Tacos: In a bowl, combine onion and cilantro. Mound pork onto tortillas and top with onion mixture and radishes. Serve with salsa and lime wedges.
Tip: Rinse and drain the onion before combining with the cilantro to help mellow the onion.
This recipe is brought to you by Ontario Pork. Support local. Buy local. Look for the logo in store.