This post is sponsored by the North Carolina Department of Agriculture and Consumer Services. All opinions and content are my own.
Did you know that is National Pork Month? “Porktober” is designated to acknowledge America’s pig farming and to bring awareness of the importance of their hard work. I am lucky to live in an area that supports farming and where consumers have the option to buy their fresh products at the local farmer’s markets.
Here in North Carolina, we are spoiled to have access to the best quality of pork directly from the hands of our amazing farmers like the folks from Bull City Farms. The owners started their farm “in response to their desire to feed their family humanly raised meat that they knew was treated with respect and thoughtfulness.”
Samantha, the owner of Bull City Farm told me it is important for them to bring their products directly to the consumers at the farmer’s market. It helps them to reduce costs and to charge lower prices. And it’s a great way to support local businesses and strength the community.
I learned that the pigs at Bull City Farms are on pasture 100% of the time, they are fed a healthy diet and most importantly, they have the opportunity to run around. As a consumer it gives me peace of mind to know that they had a great life, and as a mother it feels good to know that I am feeding my children with the best of the best! Plus, I swear their pork is more flavorful and delicious than the conventional meat!
Another awesome thing about Bull City Farms! They offer summer camps so children can spend with the animals on the farm. I think it’s a great opportunity to instill in our kids the appreciation for farming. Please, find more info here.
Tacos al Pastor Recipe
We Latinos love our pork, in fact, it’s not Christmas without lechón. Our diverse cuisine provides dishes with pork that are hard to resist. One of them is Tacos al Pastor, a dish from Central Mexico that consists of pork marinated with chilies, spices and fruits and served on small tortillas with chopped onions, cilantro and pineapple. Except for the tortillas and chilies, I found all the ingredients at my local farmer’s market.
This is what you’d need for 6 to 8 servings
3 pounds of boneless pork
5 garlic cloves, peeled
8 guajillo chiles, without seed
6 habanero chiles
2 tablespoons of achiote paste
2 ounces of kosher salt
1 pineapple, finely chopped
1/4 cup of orange or tangerine juice
1/4 cup of sugar
1 onion, finely chopped
In a medium saucepan, bring guajillo chiles to boil in 2 cups of water for 8 minutes and let it sit until they get soften.
In a blender mix purée chiles, achiote paste, sugar, garlic, salt, half of the pineapple, orange or tangerine juice. Pour marinade over pork and let it chill for 8 hours.
Remove pork from marinade and grill until marinade on pork has dried and beginning to char. Slice pork into 1/4 strips.
Mix well remaining chopped pineapple and onion with habanero chiles. Season with salt and lime juice. Let the salsa sit for 1 hour.
Grill tortillas until soft and top each tortilla with pork and salsa. Serve with lime wedges and hot sauce.
Try more delicious recipes featuring pork from my friends participating in the Got To Be NC Pork Campaign.