Pork Carnitas

The worst thing about the lipophobe world we live in is that we ignore the traditional ways in which foods are prepared. This recipe brings that back. It is so delicious, you will kick yourself for not eating it more often. The key to this is pastured lard (or tallow, which what I used). Don’t used that store bought junk. It is bad for you.

Carnitas

Pork Carnitas

INGREDIENTS:

  • Carnitas
  • 3 lbs. Lard, pastured, with no additives‚ or bacon grease or refined, expeller pressed coconut oil‚ or a combination
  • 3 1/2 lbs. Pork, boneless, butt or shoulder, pastured
  • Sea salt
  • 1 Orange, fresh, organic if possible
  • 1 bunch Cilantro

METHOD:

  1. Place the lard in a Dutch oven or crockpot and set the heat to medium-low.

  2. Cut the orange into slices. Add to pot.

  3. Coarsely chop 1/4 of a cup of cilantro. Add to pot.

  4. Cut the pork into 3-inch cubes and lightly salt the meat with sea salt.

  5. Once the lard has melted, add the meat to the pot. The melted lard should cover the meat; if it does not, add more.

  6. Cook on medium-to-low heat for 2 to 2 1/2 hours. After about 30 minutes, the lard will begin to boil. Allow to boil gently. As the moisture gradually cooks away, the temperature of the lard will rise, allowing the meat to brown. If the meat has not browned at the end of the cooking time, remove the orange slices and continue to cook.

  7. Remove the meat and let drain on paper towels.

  8. Serve with optional warm sprouted flour or corn tortillas. Top with the guacamole and sour cream.

  9. Garnish with salsa, chopped onion, cilantro, and jalapeno slices, if desired.

Chicken Breast with Orange, Olives and New Potatoes

I made Chicken Breast with Orange, Olives and New Potatoes

Recipe courtesy Tyler Florence

INGREDIENTS:

  • 2 large chicken breasts, split in half down the middle – skin on
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1 cup medium black olives, pitted
  • 1/2 orange, sliced into round circles
  • 4 large new potatoes, skin-on, 1/4-inch thick-sliced
  • 1/4 bunch flat leaf parsley, for garnish

METHOD:

  1. Preheat oven to 350 degrees F.

  2. Set a large oven-proof pan over medium heat and add a 3-tablespoons of extra virgin olive oil. Season breasts all-over with plenty of salt and pepper then add to the pan skin-side down. Cook for 7-8 minutes until the skin is nice and golden then turn breasts over and add potatoes, orange slices and olives evenly over and around the pan. Drizzle with a little more olive oil and shake the pan around a little so everything get’s coated nicely with the oil and chicken juices – this also helps settle everything into place. Cook for about 5 minutes on the stove-top until you get a little color on the potatoes. Season once more with salt and pepper then pop the whole pan in the oven and bake for 15 minutes. Garnish with fresh parsley stems.