1 hog backstrap. ( shoulder would have been better but didn't have one.)
1 red onion.
10 cloves of garlic rough chop.
1 qt venison stock.
1 bunch cilantro.
1 orange.
2 limes.
Pork rub:
2 tsp chili powder.
2 tsp cumin.
1 tsp kosher salt.
2 tsp garlic powder.
2 tsp onion powder.
Cube the backstrap and rub with cumin, chili powder, garlic powder, and onion powder. Let the pork sit for at least 30 minutes.
Heat oil or lard in heavy bottom pot, and brown the pork.
After browning the pork add the onion and garlic and sauté until translucent.
Deglaze the pan with the orange and lime juice. Add the pork back to the pot and full with venison stock until the pork is barely covered. Simmer until tender.
1 red onion.
10 cloves of garlic rough chop.
1 qt venison stock.
1 bunch cilantro.
1 orange.
2 limes.
Pork rub:
2 tsp chili powder.
2 tsp cumin.
1 tsp kosher salt.
2 tsp garlic powder.
2 tsp onion powder.
Cube the backstrap and rub with cumin, chili powder, garlic powder, and onion powder. Let the pork sit for at least 30 minutes.
Heat oil or lard in heavy bottom pot, and brown the pork.
After browning the pork add the onion and garlic and sauté until translucent.
Deglaze the pan with the orange and lime juice. Add the pork back to the pot and full with venison stock until the pork is barely covered. Simmer until tender.
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