Tender, long-simmered pork paired with soft tortillas, crunchy chips and chunky guac!
| Number of Servings: 4 | |||||||||
| Serving Size 1032g grams | |||||||||
| Calories | 460 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 27g | 35% | ||||||||
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| Cholesterol 70g | 23% | ||||||||
| Sodium 780g | 34% | ||||||||
| Total Carbohydrate 29g | 11% | ||||||||
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| Protein 25g | |||||||||
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Tender, long-simmered pork paired with soft tortillas, crunchy chips and chunky guac!
Season pork with salt, pepper, and cumin.
Heat oil in stew pot or heavy-bottomed pan. Saute onions and cilantro until soft. Add salted pork and cook on high until browned. Flip and brown on other side. Squeeze orange pieces into pot, add one cup of stock, and scrape up bits from bottom of pan.
Flip roast, place in 300˚F oven, and cook until tender, several hours, adding more stock to keep meat braising. When tender with crispy bits on top, remove and chop.
Serve alongside warm flour tortillas, crunchy corn tortilla chips, and guacamole.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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