Mexcan Pulled Pork (Carnitas) AND, The Pomegranate Margaritas

Here's a couple Great ones for Cinco de Mayo:

Carnitas
(serves 6)

1 (3&1/2-4 lb.) boneless pork butt, fat cap trimmed to 1/8" thick, cut into 2" chunks (you can also
     make this with chicken or turkey*)
Sea* salt and freshly ground pepper
1 t. ground cumin
1/2 t. smoked paprika*
1 small sweet* white onion, peeled and halved
2 bay leaves
1&1/2 t. fresh "hot and spicy" oregano*, finely chopped (I just added this kind to my farm!!)
2 T. fresh lime juice
2 cups water
1 med. orange, halved
18 (6") corn or flour tortillas, warmed
Lime wedges
Minced red* onion
Fresh cilantro leaves
Thinly sliced radishes
Queso Fresco, crumbled*
Sour Cream

Adjust the oven rack to lower-middle position and heat oven to 300. Combine pork, 1 t. salt, cumin, paprika, onion, bay leaves, oregano, lime juice, and water in a large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl, and remove any seeds - you should have about 1/3 cup). Add juice and spent orange halves to the pot. Bring mixture to simmer over med.-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with a fork, about 2 hours, flipping pieces of meat once during cooking. Remove pot from oven and turn oven to broil Using s slotted spoon, transfer pork to a big bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid.) Place pot over high heat (use caution, handles will be very hot), and simmer liquid, stirring frequently, until thick and syrupy (heatproof spatula should leave a wide trail when dragged through glaze), 8-12 mins. You should have about 1 cup reduced liquid. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with S&P to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5-8 mins. Using a wide metal spatula, flip piece of meat, and continue to broil until top is well browned again and edges are slightly crisp, 5-8 more mins. Serve immediately with warm tortillas and garnishes.

Pomegranate Margaritas
(makes 6)

1 cup good* Tequila
1 cup triple sec
3 T. agave nectar
4 cups ice
1&1/4 pomegranate juice
3/4 cup freshly squeezed lime juice
Lime wedges
Pomegranate seeds

Mix tequila, triple sec, and agave nectar in a pitcher. Stir in 4 cups of ice, pomegranate juice, and lime juice. Pour into 6 glasses and garnish with lime wedges and pomegranate seeds. OLE!!

Carpe Diem and have FUN today.

Love,

MM