Brined Pork Carnitas
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
- 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.
