Recipe: Pork carnitas w/ black beans & charred pineapple salsa.
1. Remove the rind and roughly dice your Deli Soc pork shoulder. Season well, and sear in butter and oil. Add your confit mole, orange juice, and a can of coke along side quarters of onion, and whole garlic cloves. Simmer on low until the pork is very tender, around 2 hours.
2. Make the beans by frying diced onion & garlic. Add drained black beans & chicken stock, simmer for 2 hours before roughly mashing. Keep the consistency quite loose when serving, you may need to loosen them with more water.
3. Cut up and cook pineapple on a griddle until starting to char & caramelise. Finely chop & mix through w/ finely diced jalapenos & lime juice. Season well.
4. Shred and crisp up the pork shoulder on a griddle, & serve!