Pork Carnita’s & Curtido

Lately I have been trying my hand at fermenting vegetables. So far my first batch of kraut came out tasty so I decided to go for more flavor and tried Curtido.

Thank you to those that like my post and follow my blog, I am humbled by the awesome post I see on other sites. It’s inspiring and that’s what it’s all about.

I’m not an expert in any of these areas but hope to inspire those that like to cook.

Carnitas:  Follow this recipe for Pork Carnitas.

Key here is to finish your cooked pork in hot oil. 

Used a pork tenderlion instead of pork shoulder and cooked it overnight in a crock pot. The next day before serving I broke it into large random pieces and sizzled hard in oil on each side (don’t overcook).

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Using the leftover broth skim the fat and pull pork apart with 2 forks then add broth back to pork.

Curtido: Follow this link to learn more about making Curtido.

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I only had tortillas and used them to make burritos topped with curdito, salsa, cheese and sour cream. Remember to sizzle your pork it takes you to the next level.

If your blessed to have some leftover Carnita pork try this hack, pork/rice/tomato: You could do this with bbq pork or roast whatever cooked meat you have leftover, seasoned tofu would be fine as well.

Ingredients: 

  • 1 box Rice a Roni spanish rice
  • 1 can whole tomato’s
  • 1 cup of leftover Carnita pork (or whatever you have)
  • 1 cup okra (chopped into 1/2″ pieces)
  • Fresh ground black pepper at the end to taste

In a large pot cook the rice and vermicelli in melted butter until browned, stir constantly. Add 2 cups water and carefully pull the whole tomatoes apart and add them with the juice.

Toss any hard bits from the stem end, I don’t use chopped tomatoes unless it’s a long cook time. Add pork and cook for 15 minutes then add sliced okra and cook for another 6 minutes or whatever you like. Add pepper or other seasonings to your taste, it should not need much salt.

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