At Self-Healing and Wellness, we are dedicated to supporting not only our own health but that of or community and environment, long term. By supporting local food producers with operations free of the horrors such as mono-cropping and confined animal feeding operations provide a more humane and sustainable food source to our immediate community. By seeking the highest quality, humanely raised meats, one can ensure we are not only supporting our own body’s health and wellness but that of the environment we live in.
Crispy Carnitas Recipe
3 Lb. Pork Shoulder or Butt
1 large Orange
2 Tbsp. Apple Cider Vinegar
1 Tbsp. Onion Powder
1/2 tsp. Cinnamon Powder
1 tsp. Crushed Red Chili Peppers
2 Bay (Laurel) Leaves
Cut pork into 2-inch chunks and trim off and save the excess fat.
Cover all pieces of the pork with a generous amount of salt and half the cinnamon and set aside.
In a skillet, cook the excess fat on medium low until fat has rendered out. Remove the crispy bits from the pan and leave the rendered fat for cooking.
Add pork to the hot skillet with rendered fat and sear all sides of each piece of pork until brown to seal in the meat.
Transfer the seared pork and rendered fat into an Instant Pot or pressure cooker.
Juice the orange and save the leftover rind.
Add orange juice and rind, apple cider vinegar, onion powder, remaining cinnamon, crushed red chili peppers, bay leaves and dash more of salt.
Set your Instant Pot or pressure cooker 30 minutes on normal heat, high pressure.
Carefully remove meat from the pressure cooker and set aside. Be sure to capture some of the fat that is settled on top of the remaining brine and include it with the meat. This fat will be needed for the later crisping of the carnitas. At this stage the carnitas is ready to cool and store for later use. When you are ready to eat move on to the next step.
Add your desired portion of carnitas into a hot skillet and let brown on each side. Break up the chunks as desired and be sure to get all the crispy bits.
Serve as tacos in corn tortillas with salsa or over a bowl of greens and beans and your favorite accoutrement. It is great to make in advance and keep in the fridge to use as easy and quick meal later in the week.