ABM
Happily Married In Music City, USA!
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From this cookbook:
http://www.foodchannel.com/articles/article/review-the-vintners-kitchen/
Absolutely amazing!!
Apparently, Chad, the vineyard manager at Adelsheim Vineyard in Newberg whips this up during harvest time for his migrant workers...who regularly request it.
CHAD’S HARVEST TIME CARNITAS
Take one bone-in pork shoulder roast (many more may be needed if you’re feeding the harvest crew!), and salt it thoroughly. (Rub it with kosher salt for best results.) Cut the pork into 1 to 2 inch cubes (reserve the bone), and brown the meat on the stove top in a Dutch oven, or a similarly large oven-proof vessel.
Once browned, add the following to the pot:
1 salted bone-in pork shoulder roast
3 cloves garlic, roughly chopped
1 bay leaf
1 cup of cola
Juice from 1 large orange (Throw in the peel as well.)
Bring the liquid level up to cover the meat with a crisp white wine (I like to use the Adelsheim Auxerrois).
Add a pinch of the following to add flavor, but not to overpower:
Cayenne pepper
Freshly ground black pepper
Ground cumin
Chili powder
Oregano
Bring everything to a boil and then simmer, covered (or place in a 350°F oven covered with foil) for 3 to 4 hours, or until the meat shreds without effort. For more intense flavor, the simmering can be done without a cover, but the broth level must be maintained by adding more cola as needed.
Preheat the oven to 375°F.
To finish, and to create my favorite texture in carnitas (crunchy outside and tender inside), place the finished carnitas on a shallow-sided baking sheet, and reserve 1/4 cup of the cooking broth. Bring the liquid up to 3/4 cup by adding the juice of one more orange and some cola. Drizzle the liquid over the carnitas on the pan and place in the oven. Drizzle more liquid over the meat after 5 to 10 minutes and cook until the outside surface of the meat gets a little crunchy. Remove and shred the cubes, using forks, and salt as needed. Serve immediately with hot tortillas, guacamole, sour cream, diced tomatoes, and fresh pico de gallo.
http://www.foodchannel.com/articles/article/review-the-vintners-kitchen/
Absolutely amazing!!
Apparently, Chad, the vineyard manager at Adelsheim Vineyard in Newberg whips this up during harvest time for his migrant workers...who regularly request it.
CHAD’S HARVEST TIME CARNITAS
Take one bone-in pork shoulder roast (many more may be needed if you’re feeding the harvest crew!), and salt it thoroughly. (Rub it with kosher salt for best results.) Cut the pork into 1 to 2 inch cubes (reserve the bone), and brown the meat on the stove top in a Dutch oven, or a similarly large oven-proof vessel.
Once browned, add the following to the pot:
1 salted bone-in pork shoulder roast
3 cloves garlic, roughly chopped
1 bay leaf
1 cup of cola
Juice from 1 large orange (Throw in the peel as well.)
Bring the liquid level up to cover the meat with a crisp white wine (I like to use the Adelsheim Auxerrois).
Add a pinch of the following to add flavor, but not to overpower:
Cayenne pepper
Freshly ground black pepper
Ground cumin
Chili powder
Oregano
Bring everything to a boil and then simmer, covered (or place in a 350°F oven covered with foil) for 3 to 4 hours, or until the meat shreds without effort. For more intense flavor, the simmering can be done without a cover, but the broth level must be maintained by adding more cola as needed.
Preheat the oven to 375°F.
To finish, and to create my favorite texture in carnitas (crunchy outside and tender inside), place the finished carnitas on a shallow-sided baking sheet, and reserve 1/4 cup of the cooking broth. Bring the liquid up to 3/4 cup by adding the juice of one more orange and some cola. Drizzle the liquid over the carnitas on the pan and place in the oven. Drizzle more liquid over the meat after 5 to 10 minutes and cook until the outside surface of the meat gets a little crunchy. Remove and shred the cubes, using forks, and salt as needed. Serve immediately with hot tortillas, guacamole, sour cream, diced tomatoes, and fresh pico de gallo.
