Photo by Camilla M. Mann
Adapted from Tabitha Stroup, founder and chef, Friend in Cheeses Jam Co. in Soquel
Serves 4, with leftovers
3 pounds pork rump or shoulder with a nice fat cap intact
2 tablespoons coriander, toasted and ground
1 tablespoon chili sea salt
1 lime, juiced
1 to 2 tablespoons pickled jalapeño juice
8 fresh prickly pears or 1 jar of Friend in Cheeses’ Prickly Purple Heart Jam
2 cups orange juice
1 yellow onion, quartered
1 jalapeño
6 garlic cloves, divided
3 bay leaves
Corn tortillas
Salsa verde
Pickled radishes, chopped
Green onions, chopped
Fresh cilantro, chopped
Combine coriander, chili sea salt, lime juice and jalapeño juice and 2 tablespoons minced garlic and massage into the meat. Marinate overnight or for whatever time you have to wait. Then drain excess moisture and pat dry with paper towels. In a Dutch oven, heat a splash of oil and sear all sides to create a nice crust and flavor layer. Then place fat side down in the Dutch oven or a slow cooker.
If using raw prickly pears that have not had spines removed, either de-spine them or use gloves to handle, and then cut in half. (Stroup uses a blowtorch to de-spine.) Scoop out the flesh and be sure to strain out the seeds.
Add either the prickly pear flesh or the jar of jam to the pot along with the orange juice, jalapeño, 4 whole garlic cloves and bay leaves. Cook for 3–4 hours, adding more orange juice or some stock if needed, until the roasted meat falls apart. Shred meat with a fork and cook to reduce the liquid and brown the meat.
Serve with the tortillas, salsa verde, pickled radishes, green onions and cilantro.
Note: When in season from August through December, prickly pears can be purchased at Mexican markets with the spines already removed. If harvested wild or from your own plants, be careful of the spines. And always be sure to strain the seeds before using the flesh.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
