Greased tenderloin yields tasty carnitas

LITTLE ROCK — A craving for carnitas - a flavorful braised pork dish that makes a delicious taco filling - led me to create this recipe. The dish, which translates as“little meats,” is usually made with an inexpensive, fatty cut like pork butt and involves a combination of braising and frying the meat. This version uses leanpork tenderloin (because that’s what I had on hand), but thanks to some bacon drippings and a spoonful of lard, it isn’t lacking in flavor.

The leftover meat combinedwith thinly sliced red onion made a delicious pizza topping the next day. And the following day, it was fantastic combined with black beans and sharp cheddar cheese for oven nachos.

Dr Pepper Pork Carnitas

With Pineapple Salsa◊cup bacon drippings, lard or

vegetable shortening (see

note) 2 ½ pounds pork tenderloin,

cut into chunks 2 clementines (mandarin

oranges), halved OR 1

tangerine, quartered 1 lime, quartered 1 onion cut into wedges 5 cloves garlic, smashed 1 jalapeno pepper, stemmed

and halved ½ (7-ounce) can chipotle in

adobo 1 (12-ounce) can Dr Pepper 1 ½ cups milk 2 bay leaves 2 teaspoons oregano 1 tablespoon chili powder 1 tablespoon ground cumin Salsa: 1 (8-ounce) can pineapple

tidbits or chunks, drained,

juice reserved ¾ cup corn kernels 1 small red bell pepper, diced1 fresh jalapeno pepper,

minced ½ bunch green onions, diced Orange or lime juice to taste Crushed red pepper flakes In a large pot or Dutch oven, combine the bacon drippings, pork, citrus fruits, onion, garlic, fresh jalapeno, chipotles, Dr Pepper, milk, bay leaves, oregano, chili powder and cumin. Bring to a boil over medium-high heat, skimming off any foam that forms on the surface.

Reduce heat to a simmer and simmer, 1 ½ to 2 hours or until all of the liquid has evaporated.

Remove and discard citrus and bay leaf. Shred or chop meat asdesired.

Serve with salsa.

For the salsa: In a medium bowl, combine the pineapple, corn, bell pepper, jalapeno and green onion. Season to taste with pineapple juice, orange or lime juice and crushed red pepper flakes.

Note: I used a combination of bacon drippings and lard.

Makes 8 to 10 servings.