Prickly Purple Heart Carnitas

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. en 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. en 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.