OUR LOCATIONS

Corrales Location

10700 Corrales Rd. NW, Suite E
(North of Flying Star)
Albuquerque, NM. 87114
(505) 899-9293

Paseo Location

8001 Wyoming Blvd. NE, Suite B-1
(NW corner of Paseo & Wyoming
in Paseo Village Shopping Center
next to Mario's Pizza)
Albuquerque, NM. 87113
(505) 821-1119


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SHOP HOURS

Mon - Sat
9:00 - 7:00
Sun 10:00 - 5:00

ULTRA PREMIUM OLIVE OIL STANDARD

Ultra Premium Olive Oil Poster

Traditional Portuguese Carnitas

Traditional Portuguese Carnitas

Ingredients

  • 1 cup really good quality barrel aged red wine vinegar - Pinot Noir wine vinegar would be excellent
  • 1 cup good quality dry white wine
  • 1/2 cup + 1/4 cup (optional) UP Certified Extra Virgin Olive Oil
  • 12 garlic cloves minced
  • 2 tablespoons kosher salt
  • 1/4 cup sweet or hot paprika (depending on how spicy you like it)
  • 2 dried bay leaves torn
  • 1 teaspoon dried red pepper flakes
  • fresh ground pepper to taste
  • 3 Pounds boneless cubed pork shoulder cut in 1" cubes, trimmed of excess fat

Directions

Place all the ingredients except the bay leaves, 1/4 cup of olive oil, and pork in a blender or the bowl of a food processor. Process until well combined. In a large sealable container, place the pork and add the marinade and bay leaves to it. Mix the pork with the marinade to coat well and refrigerate for 4 days.

Preheat the oven to 425 F. Arrange the marinated pork cube in a single layer on a sheet pan. Roast the pork in the upper part of the oven for 1 hour, flipping the pork after 1/2 hour so that all sides brown and caramelize. Lower the heat to 350 F. and cover the pan with foil and bake for an additional 30 minutes until the pork is fork tender.

Optional Step - with the remaining 1/4 cup of UP Certified Extra Virgin Olive Oil, you can re-fry the pork. This results in a mind-boggling and absolutely spectacular crispy-crust on the exterior of the pork that is akin crisp bacon. However, the cracklings will have all the flavor of linguica. To take it this extra step, add the drained, oven roasted pork to a pan with evoo set over medium-high heat. Brown the pork in batches until crispy. This is like insanity here, so be prepared for your reality to be forever altered.

Serve with crusty bread and/or mashed potatoes slathered with all the lovely pan juice.

Alternatively, (because this is summer after all) you can wrap the pork in foil and cook it over medium indirect heat on the grill. Uncover the pork after 45 minutes and allow it to brown on all sides.

Serves 6-8 generously

FOLLOW US


SPECIALS OF THE MONTH

Item of the Week Image

Featuring two amazing products as the monthly specials in our store!

Wild Blueberry is a sweeter Balsamic especially flavorful over salad or ice cream. Our Eureka Lemon olive oil is made with fresh lemons and late harvest olives at the time of crush. Stop by the store and give this pairing a taste!

REFILL BOTTLE PROGRAM

Bring your bottle back clean and dry. Then we will refill it and give you $1.00 off your olive oil or vinegar purchase. Tuesday is double refund day — $2.00 off your refills.

FREQUENT SHOPPER CARD

Ask about our frequent shopper card (in store only) to earn points toward a free bottle of olive oil or vinegar!