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.


Pork Carnitas


  • 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


  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.

Choucroute Garnie

I’ve been looking for an excuse to checkout the German Deli and this recipe was it. The recipe is impossible to mess up, but you do need high quality German ingredients. The good thing about this recipe is you don’t – and shouldn’t – follow it exactly. Just use what you can find. I didn’t have any pork loin or pork belly, which I would have liked, so I just substituted different kinds of bratwurst.

Choucroute Garnie


  • 2 tablespoons rendered duck fat, or pork fat
  • 1 onion, finely chopped
  • 2 lbs. sauerkraut
  • 10 juniper berries
  • 1 clove garlic, smashed
  • 3 cups dry white wine, preferably Riesling
  • 1 bay leaf
  • 1 teaspoon coriander
  • 4 boiled potatoes
  • salt and pepper to taste
  • 4 frankfurters
  • 4 boudin blanc
  • 4 slices of smoked pork loin
  • 4 slices of salted pork belly


  1. Heat duck fat in a large pot. Add the onion, and cook for about 5 minutes. Add the sauerkraut, juniper berries, garlic, wine, spices and salt and pepper. Cover and bring to a simmer.

  2. Add the pork belly and smoked pork loin, cover and cook for 1 1/2 hours. In a separate pot, bring water to a simmer. Then add the frankfurters, boudin blanc, and potatoes. Heat for 5 minutes.

  3. To serve: place sauerkraut in the centre of a large serving platter. Arrange meats and boiled potatoes around the sauerkraut. Serve a flavourful grainy mustard with all dishes except the fish choucroute.

Pork Shoulder “Pernil” with Cilantro-Citrus Adobo

Tonight I made Pork Shoulder “Pernil” with Cilantro-Citrus Adobo.

As a side dish, I made Creamed Kale from The Primal Blueprint Cookbook.