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Purple Potato Skin Tostaditas with Carnitas, Guacamole and Pickled Veggies
Ready Time: 150min
Prep Time: 30min
Cook Time: 120min
Recipe by: Chef Joey Campanaro of The Little Owl restaurant in New York City
Purple potatoes make colorful, bite-sized boats for mouth-watering carnitas topped with guacamole and pickled veggies.
2 cups tiny pieces cauliflower, red bell pepper, green beans and radish
1 cup rice vinegar
1/2 teaspoon each: salt and sugar
Purple Potato Skin Tostaditas
8 medium purple potatoes
Olive oil, sea salt and pepper
1 lb. pork shoulder, cut into 4 pieces
1/4 teaspoon each: salt, pepper and ground cumin
1/2 cup chopped onion
1 tablespoon sambal chili paste
2 cloves garlic, peeled and smashed
1/2 large orange, cut into 4 pieces
3/4 cup pilsner beer
Prep Time: 30min | Cook Time: 120min
Place vegetables in a 1-quart glass bowl.
Pour vinegar over the top and stir in salt and sugar; cover and refrigerate overnight.
Preheat oven to 400°F.
Place potatoes on a baking sheet and season with oil, salt and pepper, turning to coat all sides.
Bake for 1 hour or until potatoes are tender when gently squeezed.
Let cool slightly, then quarter each potato.
With a small sharp knife carefully cut out the center of each.
Place the skins back on baking sheet and season again with oil, salt and pepper.
Bake for 20 minutes or until crisp.
While potatoes are cooking, place pork in a medium saucepan and season with salt, pepper and cumin.
Place the onion, chili paste, garlic and orange around the pork and pour beer over the top.
Cover tightly and bring to a boil.
Reduce heat and cook over low heat for 1 1/2 to 2 hours or until pork shreds easily with 2 forks.
Remove cover and remove oranges; cook uncovered until excess liquid has cooked off.
Spoon a small amount of warm pork into each potato skin and top with guacamole and pickled vegetables.
Cut some of the cooked potato into small cubes and add to the pickled vegetables for extra color.
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