September 24, 2015
Carnitas Sweet Potato Hash With Green Sriracha
Holly and I have now been building the Modern Proper for a little over two years. We look at each other on the regular and say “hey, we’re doing it!“ What an eventful two years it’s been. To be completely honest, we have tried to throw in the towel on more than one occasion, yet the moment we’re about to call it quits something amazing always happens, be it a recipe we’re proud of, an invite from an admired peer, or like this last week, an opportunity to partner with a company we love, and our passion and energy is renewed and we are encouraged to press on.
When done correctly, the result is juicy, shredded meat packed with flavor and crispy edges.
Hatchery is an online marketplace connecting home cooking-enthusiasts with small batch makers from all over the country. They are a dream come true for people like Holly and I who love finding unique ingredients to incorporate into our recipes. What’s even better than the delicious condiments, spreads, sauces, mix-ins, spices and more, is getting to know each maker, those who carefully craft these gorgeous products; it’s like going to a farmers market without having to load up all your kids and spend the extra cash on donuts and kettle corn (don’t get me wrong, I love spending money on donuts). The variety in the Hatchery marketplace is astounding, so much so that you may have a hard time choosing. Hatchery has thought of that, and offers a subscription service which sends a tasting box right to your door each month (say what?!?)!
We received a green Sriracha in our tasting box and were racking our brains for the perfect dish to serve it with. Carnitas was one of those foods I always ordered out, but never thought to make at home. Why try and recreate something so delicious that you can get for so cheap at your local taco truck? As of late though, I’ve stripped my house bare of all grains, dairy and legumes (it’s temporary!) and was craving this takeout staple but not wanting to throw in the towel on my clean eating quest. The arrival of Hatchery’s green sriracha was the perfect excuse for us to make our own carnitas.
The key to this succulent pork is the glaze and broiling process. When done correctly, the result is juicy, shredded meat packed with flavor and crispy edges. I made a double batch and have been tossing it into this and that all week long, which is essentially what a hash is; this and that, added to a skillet of potatoes (sweet potatoes in this case), and once cooked together, topped off with a crispy fried egg and some good hot sauce, like our new best friend green sriracha.
The dish that resulted from our efforts totally hit the spot and saved me from my food truck craving. I love Hatchery for adding some interest to otherwise tried and true recipes, sparking creativity and ambition to try something new and for saving me in my hour of need (carnitas is a need, right? Thought so.) and are pretty sure you will, too. Give them a try. And this carnitas? Just do it. You won’t be sorry.
Carnitas Sweet Potato Hash With Green Sriracha
|3lbs||pork carnitas or pork shoulder cut into 3-5 inch pieces|
|2 tsp||dried oregano|
|2 tsp||chilli powder|
|2 tsp||kosher salt|
|1 tsp||freshly ground pepper|
|1/4 tsp||cayenne pepper|
|1||large orange, juiced and rind reserved|
|1 cup||club soda|
|2||medium sized sweet potatoes, peeled and cut into 1 inch cubes|
|1||red bell pepper, thinly sliced|
|1||green bell pepper, thinly sliced|
|1/2||small yellow onion, thinly sliced|
|2 tbsp||olive oil|
|1/2 tsp||kosher salt|
|1||avocado, thinly sliced (optional)|
|fresh cilantro for serving|
|Preservation and Co Green Sriracha|
- Preheat oven to 375°.
- In a large dutch oven combine all ingredients, except the carnitas, including the orange rinds. Over high heat, bring to a boil. Nestle the meat into the juices, cover with lid and place in the oven.
- Cook the pork for 2.5-3 hours until it pulls apart with a fork.
- Using a slotted spoon move all the pork to a large baking dish. Move the dutch oven to a stove top burner over high heat. Bring the liquid to a boil until reduces by ⅔. This should take about 20 minutes.
- While the liquid is reducing, use two forks to pull the pork apart into 1 inch pieces. Once the liquid is reduced and slightly thickened, using a pastry brush coat the meat with juice.
- With your oven broiler set to hi, set the meat in the oven on a middle rack and cook until the ends are crispy. This should take about five minutes. Remove from oven and turn the meat over using a spatula, broil for five more minutes.
- The meat can be made ahead of time and stored in the refrigerator and used for just about anything.
- To make the hash, heat 2 tbsp of olive oil in a 10 inch skillet. Over medium-high heat, fry sweet potatoes for about five minutes, turning constantly. If they sweet potatoes brown too quickly, reduce the heat. Add peppers and onions and continue to cook until all the vegetables are tender and then add the carnitas and cook until warm.
- To serve, divide onto two plates and top with fried egg, ½ of a sliced avocado and a sprinkle of fresh cilantro and a generous amount of Preservation and Co Green Sriracha.