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Pulled Pork Carnitas – Brazilian Rub Meets Filipino Kasim

There’s something sacred about slow-cooked pork.Maybe it’s the silence of a simmer.Or the way fat sings when it hits the pan.This isn’t just Carnitas—it’s a Saturday fusion of memory, flavor, and comfort.Today, we’re blending a Brazilian-inspired rub with Filipino kasim and a few quiet secrets.Let’s bring that comfort home.
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Ingredients Method Video

Ingredients
  

  • 1.5 kg Pork Kasim (shoulder) cut into chunks
  • 1.5 kg Pork Kasim shoulder, cut into chunks
  • 1 head Garlic smashed
  • 1 pc. Onion chopped
  • 2 pcs. Tomatoes diced
  • 1 tbsp Tomato Paste
  • 1/2 cup Orange Juice
  • 1 Can Sprite Lemon +
  • 1 bunch Fresh Cilantro chopped
  • 1/4 cup Brazilian-Inspired Rub: Cumin, Oregano, Brown Sugar, Chili Powder, Garlic Powder, Paprika and Mustard Seed
  • Salt + Pepper to taste
  • Secret ingredient: You’ll feel it in the finish.

Method
 

  1. Rub the pork: Combine all rub ingredients and coat pork thoroughly. Let marinate 30 mins.
  2. Sauté: In pressure cooker, sauté garlic, onions, and tomatoes in a bit of oil.
  3. Add pork: Sear until lightly browned.
  4. Simmer: Add tomato paste, orange juice, Sprite, and cilantro.
  5. Pressure cook: Lock in for 45–50 minutes or until shreddable.
  6. Sear: Once tender, sear pork chunks in their own fat until crisp edges form.
  7. Serve: Over rice, tacos, or by the spoonful. You earned it.