St. Paul Farmers Market Kicks Off 2022 Spring Season + Carnitas Recipe
ST. PAUL, Minnesota (FOX 9) – Saturday morning kicked off the spring market at St. Paul Farmers Market. Activities include crafts for kids, free yoga, vendor demonstrations and samples, and fundraising.
One of the vendor demonstrations that will be featured at the market on Saturday is Pork Shoulder Carnitas. Linda Noble, owner of Farm on wheels, joins FOX 9 Morning News on Saturday to preview this dish, which his son Dillion will present at the farmer’s market. Recipe below.
Recipe: Pork Shoulder Carnitas
- 4 pound pork butt and cut into 2 inch cubes
- 1 fresh pork knuckle
- 1 1/2 tsp salt
- 3/4 tsp pepper
- 1 teaspoon ground cumin
- 1 onion, peeled and halved
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoons fresh lime juice
- 2 cups of water
- 1 medium orange, squeezed, and keep the halves drained
- If you like it spicy: 1 teaspoon red chilli powder
- 1 teaspoon red pepper flakes which you can add to your taste
Pork Carnita Tacos (FOX 9)
I prefer the bone-in pork shoulder, it adds more flavor. Cut along the blade, you can leave larger pieces of meat on the bone, they will fall off after cooking. With the boneless pieces, cut them into 2-inch cubes (this will allow the spices and seasonings to penetrate the meat better.) Cut the meat off the shank bone as well.
Adjust oven rack to lower middle position and heat to 300 degrees. Combine all ingredients listed with the meat in a large Dutch oven or roasting pan. Don’t forget to add the bones, orange halves and juice.
Cover the pot and put in the oven. Cook until the meat flakes when pricked with a fork, about 2 hours. You can also complete this step in a slow cooker over high heat for 6-7 hours. However, you will have more liquid to reduce in the next step.
Remove the pan from the oven and turn on the grill. Strain the broth from the meat and discard the oranges, onion, etc., and set the broth aside for later. Shred meat and place on a large foil-lined baking sheet.
Reduce broth to high heat on stove and boil until liquid thickens and becomes syrupy, about 20 to 30 minutes. You should have about 1 C of liquid remaining when it’s done.
Take the reduced broth and pour it over the pork. Try not to break the pork further. Taste and add additional salt and pepper or chili flakes.
Place the baking sheet on the lower center rack of the oven and broil until the top of the meat is nicely browned and the edges are lightly crispy, about 5 to 8 minutes. Flip the meat pieces over and grill the other side until nicely browned and the edges are lightly crispy, 5 to 8 minutes. Serve warm in a tortilla with all your favorite toppings.