Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Pork Recipe
Carnitas(Photo Below)
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Pork-2011
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Ingredients
Amount |
Ingredient |
3 pounds |
pork (shoulder or butt) |
5 cloves |
garlic, peeled |
1 |
bay leaf (laurel) |
1 |
onion, peeled and quartered |
3 cups |
orange juice |
|
broth to cover meat |
|
lard or oil for frying |
|
salt and pepper to taste |
2 |
red bell peppers, sliced |
2 |
green bell peppers, sliced |
1 |
zucchini, sliced |
1 |
yellow squash, sliced |
Preparation
In a large saucepan, brown the pork on both sides. Carefully add in the orange juice, then add broth to cover meat. Add in garlic, bay leaf and the onion. Bring the liquid to a boil then turn it down to a simmer for 2 1/2 hours. Remove pork from liquid and pull apart into chunks, discard any excess fat or bones. Lightly salt pork chunks. Heat oil in a large frying pan and fry the pork chunks for 2-3 minutes until brown and crispy on the outside. Add peppers, zucchini and squash and continue cooking until vegetables are crisp tender. Serve immediately with your favorite side dish.
Yield
4 to 6 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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