Pinot & Pork 2018

Fresh Tortillas with Carnitas & Tomatillo Salsa

Serves 6
Cakebread Cellars Culinary Team
Pairs well with:
Pinot Noir, Apple Barn Vineyard Anderson Valley

Enjoy this savory and succulent pairing of Pinot Noir and slow-cooked pork for this delicious meal.


3 lbs. pork shoulder
2 T. salt
¼ orange
1 small cinnamon stick
½ onion, cut in half
3 cloves garlic, smashed
2 bay leaf
8 c. fresh lard
½ c. Coca Cola

½ lb. tomatillos, husks removed and roughly chopped
1 jalapeño, roughly chopped
¼ c. cilantro leaves

¼ head cabbage, shredded
1 large carrot, peeled and shredded
1 ½ tsp. salt
2 T. lime juice
2 tsp. dried oregano

6 radishes, julienned
24 fresh corn tortillas


To make the carnitas, cut the pork shoulder in 2-inch pieces. Place in a large bowl and season with the salt. Cover with plastic wrap and refrigerate overnight.

Remove the pork from the refrigerator and allow to come to room temperature. Place the lard in a heavy, deep-sided pot over medium heat. Place the orange, cinnamon, onion, garlic and bay leaf in the center of a piece of cheesecloth. Tie into a bag with a piece of twine and add to the pan. Once the lard is liquid, add the pork to the pan and bring to a low simmer. Cook slowly for about 2 hours until pork is tender. Add the Coco Cola to the pan and continue cooking for another 15 minutes. Discard the cheesecloth containing the orange and spices. Remove the meat from the lard. Place on cutting board and roughly chop. Reserve.

While the carnitas cook, make the salsa and garnishes. Combine the tomatillos, jalapeño and cilantro in a blender jar with a pinch of salt. Blend on high until the salsa is pureed but still has some texture to it. Taste and adjust seasoning with more salt if necessary. To pickle the cabbage, place cabbage and carrots in a large mixing bowl. Season with the salt, oregano and lime juice and toss to evenly distribute. Allow to set at room temperature for 20 minutes tossing once or twice before serving.

To serve, preheat the oven to 450°F. Place the carnitas on a sheet pan and place in the oven for 10 minutes to caramelize the meat slightly. Warm the tortillas and place a spoonful of the carnitas on each tortilla followed by a spoonful of the pickled cabbage, a spoonful of salsa, some julienned radishes and a few sprigs of cilantro leaves.

Enjoy with a glass of Cakebread Cellars Pinot Noir Annahala Vineyard Anderson Valley.

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