Pork Carnitas

1

Preheat the oven to 275. Dry picnic roast with paper towels as much as possible and season generously with salt and pepper. heat a dutch oven (or oven proof pan) over high heat and place the roast skin side down uninterrupted for 3-5 minutes until that skin is niiiiice and golden. Sear on all sides and remove roast from pan.

2

Turn heat down to medium and add onions, 1 tablespoon cumin, 1/2 teaspoon cinnamon and salt and pepper. Saute for 5 minutes or so and then deglaze with the juice from the cut orange. Add 2 tablespoons brown sugar and garlic cloves and stir until fragrant. Empty the contents from the pan into a bowl and place the roast back in the pan, skin side up. Add back in the onions and garlic around the pork, then pour the pork lard into the pan and add the orange halves.

3

Put a lid (or tin foil) on your pan and roast in the oven for 5 hours. 

4

Remove the roast, shred and discard all bones. Stir in 1/2 teaspoon cumin, the orange zest and juice, and 1 tablespoon brown sugar. Taste for seasoning and re-season if necessary.

5

Strain out what’s left in the pan and let it sit for 5 minutes or so until all of the fat rises to the top. Add the fat back into the shredded pork (I know, I know, but fat equals flavour) and pour the remaining liquid into a small pot.

6

Add all of the salsa verde ingredients (except one jalapeno) to the pot and bring to a boil, turn heat down to low and simmer for 15 minutes. Using an immersion blender, puree everything. Add the last jalapeno and simmer for another 5 minutes, then puree again. Taste and season with salt and pepper.

7

Heat pan over high heat and add half the pork, let it crisp up and flip, repeat until all the bits are to your desired crispiness. Do it all again with the remaining pork.

8

Heat tortillas in a pan (or on a grill) for a minute or so each side. Top with pork, onions, avocado, salsa verde, feta and cilantro.