Carnitas made with Chairman’s Reserve® Meats pork cushion in a tomatillo guajillo glaze garnished with radish and pickled onion.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Pork Cushion Carnitas
INGREDIENTS
- 10 lbs. Chairman’s Reserve® Meats pork cushion, cleaned
- 3 cups Orange juice
- 3 tbsp. Fresh lime
- 2 lbs. Canola oil
- ½ ea. Onion, diced
- 1 tsp. Cloves
- 5 cups Chicken stock
Salsa Verde
INGREDIENTS
- ½ ea. Onion quartered
- ½ lb. Tomatillos
- 1 tbsp. Garlic cloves
- 3 ea. Guajillos, stemmed and seeded
- 2 tsp. Kosher salt
METHOD
- Dice the pork into manageable pieces; combine in a large pot with orange juice, fresh lime, canola oil, onion, cloves and chicken stock. Let mixture sit for 1 hour. Next bring to a gentle simmer, simmer uncovered for 3hrs. until the pork is fork tender.
- In a large pot add the onion, tomatillos, garlic and guajillos. Lightly char until tomatillos are blistered and aromatic. Remove the mixture and add to a blender along with the salt.
- Pour a generous amount of the salsa on to the plate and add the pork carnitas, pour more salsa on top if desired.
