Brined Pork Carnitas

Brendan Murphy on September 5, 2019

From Chef Savannah Rogers of The Preston of the Park Cities

Ingredients:

  • 4lbs. Berkshire Farms bratwurst
  • 1 dozen toetillas
  • 6oz. Texas Olive Ranch olive juice
  • 1 pinch Braga Farms micro greens – spicy mixed salad
  • 1 cup Mozzarella Company queso Oaxaca
  • Pork rump as needed
  • Onion as needed

Directions:

  • Brine bratwurst (out of casings) in olive juice overnight, then cook in the morning until fully cooked. (Mix in pulled pork rump to the sausage)
  • Shred cheese. Chop onions finely
  • Assemble the tacos with all the goods and finish off with micro greens or cilantro.