05 Sep Brined Pork Carnitas

From Chef Savannah Rogers of The Preston of the Park Cities


  • 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


  1. 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)
  2. Shred cheese. Chop onions finely
  3. Assemble the tacos with all the goods and finish off with micro greens or cilantro.