Name: Bassett Street Brunch Clubs Pork Carnitas Hash Recipe
Cook time: 4 h
Total time: 4 h
Yield: 8 servings
Ingredients: 3 lbs pork shoulder (bone-in or boneless), trimmed and cut into 2–3" pieces; 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp ground cumin; 1 tsp dried oregano (Mexican oregano if available); 6 each garlic cloves, smashed; 1 each white onion, quartered; 1 cup fresh orange juice; 1 tbs fresh lime juice; 2 each bay leaves; 2 tbs vegetable oil (for searing); 2 lbs Yukon Gold potatoes, scrubbed and cut into 3/4–1" cubes; 2 tbs olive oil; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp black pepper; 2 each yellow onions, thinly sliced; 2 each poblano peppers, seeded and sliced into 1/2" strips; 2 tbs unsalted butter; 1 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 4 each ripe roma tomatoes (or canned fire-roasted tomatoes), halved; 1 each white onion, roughly chopped; 1 each jalapeño or serrano pepper, stemmed (seeded for less heat); 1 each garlic clove; 2 tbs fresh cilantro, chopped; 1 tbs fresh lime juice; 1 tsp kosher salt; 1 tsp ground black pepper

Method

Slow-Cooked Pork Carnitas

1
Prepare oven or slow cooker
Preheat oven to 300°F (150°C) if braising in oven, or prepare a slow cooker.
2
Season pork
Pat pork pieces dry and season all over with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp dried oregano.
3
Sear pork
Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy skillet over medium-high heat. Sear pork pieces in batches, browning all sides (2–3 minutes per side). Transfer seared pieces to a plate.
4
Deglaze and combine
In the same pot, add the smashed garlic and quartered onion and sauté briefly to deglaze, scraping up brown bits. Return pork to the pot, add orange juice, lime juice, and 2 bay leaves. Add enough water to just come halfway up the meat if needed (about 1/2–1 cup).
5
Braise
Bring to a simmer, cover, and either transfer to the oven and braise at 300°F (150°C) for 3–3½ hours, or cook on low in a slow cooker for 6–7 hours, until pork is very tender and shreds easily.
6
Shred and crisp
When pork is tender, remove meat to a large tray and shred with two forks, discarding bay leaves and any large pieces of fat. Reserve 1 cup of the braising liquid. For crisp carnitas, spread shredded pork on a rimmed baking sheet, drizzle with 2–3 tablespoons of reserved cooking liquid and roast under a hot broiler or in a 450°F (230°C) oven for 8–12 minutes until edges are deeply browned and crisp. Alternatively, crisp in a hot skillet with a little oil in batches.

Roasted Yukon Gold Potatoes

7
Preheat oven
Preheat oven to 425°F (220°C) and line a rimmed sheet pan with parchment or lightly oil it.
8
Season potatoes
Toss the cubed Yukon Gold potatoes with 2 tablespoons olive oil, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper until evenly coated.
9
Roast potatoes
Spread potatoes in a single layer on the sheet pan and roast for 25–30 minutes, stirring once halfway through, until golden and tender. Remove from oven and keep warm.

Vegetable Mixture (Caramelized Onions + Poblanos)

10
Heat fat in skillet
While potatoes roast and pork braises, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium-low heat.
11
Caramelize onions
Add thinly sliced onions and 1 tsp salt. Cook slowly, stirring occasionally, for 20–25 minutes until deeply golden and caramelized. If onions brown too quickly, reduce heat and add a splash of water.
12
Cook poblanos with onions
Increase heat to medium, add poblano strips and 1 tsp black pepper. Sauté with the caramelized onions for 6–8 minutes until poblanos are softened and slightly blistered. Taste and adjust seasoning.

Ranchero Salsa (on the side)

13
Prepare to roast
Preheat a cast-iron skillet or griddle over medium-high heat. Lightly oil the tomatoes and jalapeño (optional) with 1 tsp vegetable oil.
14
Char vegetables
Place halved tomatoes (cut side down), jalapeño and the whole garlic clove on the hot surface. Char until tomatoes are blackened on the cut side and the jalapeño is blistered, about 4–6 minutes. Flip the garlic after 2–3 minutes so it softens but does not burn.
15
Blend salsa
Transfer the charred vegetables to a blender or food processor. Add the chopped white onion, cilantro, lime juice, 1 tsp kosher salt and 1 tsp black pepper. Pulse to a coarse salsa consistency. Taste and adjust seasoning. Chill or serve at room temperature.

Assemble Hash & Finish

16
Crisp potatoes
Heat a large heavy skillet or griddle over medium-high heat and add 2 tablespoons neutral oil. Add the roasted potatoes and spread into an even layer. Let them sit undisturbed for 2–3 minutes to develop some crust.
17
Combine vegetables with potatoes
Add the caramelized onions and poblano mixture to the potatoes and fold together, pressing down gently. Cook for another 2–3 minutes to marry flavors.
18
Add pork to hash
Stir in shredded, crispy pork carnitas (enough to distribute evenly — about all of it or to taste). Press the mixture into the pan and cook 3–4 minutes more until bottom gets a little crisp and pork is heated through.
19
Garnish and serve
Taste and season with salt and pepper as needed. Transfer hash to a buffet tray or platter. Sprinkle chopped cilantro and crumbled cotija or queso fresco over the top and serve with lime wedges and ranchero salsa on the side.

Pork Carnitas Hash Recipe

Ingredients

Slow-Cooked Pork Carnitas

Roasted Yukon Gold Potatoes

Vegetable Mixture (Caramelized Onions + Poblanos)

Ranchero Salsa (on the side)

Finish & Garnish

Method

Slow-Cooked Pork Carnitas

Prepare oven or slow cooker

Season pork

Sear pork

Deglaze and combine

Braise

Shred and crisp

Roasted Yukon Gold Potatoes

Preheat oven

Season potatoes

Roast potatoes

Vegetable Mixture (Caramelized Onions + Poblanos)

Heat fat in skillet

Caramelize onions

Cook poblanos with onions

Ranchero Salsa (on the side)

Prepare to roast

Char vegetables

Blend salsa

Assemble Hash & Finish

Crisp potatoes

Combine vegetables with potatoes

Add pork to hash

Garnish and serve

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