While at my favorite mega-mart, I saw a bunch of new items or items that I had never worked with, or hadn’t worked with in years. It’s kinda like my own Chopped episode. (Food TV network, let me know when you want me. I’m ready for my close-up.) I saw shishito peppers, blood oranges, and there was a sale on pork, so we’re making carnitas. Let’s put them on a tostada and call it a dinner. The blood orange takes me to my Tampa days where four miles from our house was a citrus grove; my kids would get in the trees, and I would go home and make juice. That is where I fell in love with blood oranges and Cuban food. So I added cumin, garlic, onions, chili powder, and some chicken stock to the citrus and cooked it until the pork fell apart. I hope you like it.

3 tablespoons cooking oil

2 pounds pork shoulder cut in 2-inch cubes

4 cloves garlic, minced

1 white onion, diced

1 teaspoon black peppercorn

1 teaspoon salt

1 teaspoon oregeno

2 oranges, quartered (a blood orange would be great but unlikely)

1 lemon

8 shishito peppers, diced

1 tablespoon cumin

2 teaspoons chili powder

2 bay leaves

4 cups unsalted chicken stock

8 tostada shells

2 chopped tomatos

1 chopped red onion

2 cups brick cheese, grated fine

1 bunch cilantro

Sour cream (as much as you want)

Guacamole (as much as you want)

1 jar favorite salsa (as much as you want

In Dutch oven on medium heat, add oil to cover bottom of pan.

Add pork cubes and brown on all sides; remove and drain.

Add onions, oregano, bay leaf, and garlic.

Add shishito peppers.

Add chili powder and cumin.

Cook for 3 minutes.

Quarter oranges and lemon and add to pot.

Add chicken stock; simmer until pork is tender, about 90 minutes. Then shred with fork.

Remove bay leaf.

Assembly:

Tostada shell

Add shredded carnitas.

Add onion, tomato, and salsa.

Add cheese and cilantro.

Serve with sour cream and guacamole