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Whole Hog

At your next event, go whole hog!

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At your next event, go whole hog!



We mean it. What a showstopper. Recently one of our happy couples surprised and delighted with a special addition to their fabulous wedding menu. In the middle of the dinner buffet, guests discovered quite an unusual carving station: an entire pig! Alexandra & Ryan’s entire menu was super creative but the addition of whole hog really brought down the house.


Passed Appetizers

Lacquered Salmon Skewers
with mango-ginger drizzle
Chef Beth’s Famous Chips with Avocado*
summer grilled vegetables atop fresh avocado and house tortilla chips
Chorizo & Black Olive Empanadas
golden pastry filled with spicy sausage and caramelized
onions with a fresh parsley-lemon pesto


Dinner Buffet


Garlic & Zinfandel Grilled Beef Tri Tip
marinated overnight, grilled and sliced with a roasted tomato demi glace
Build Your Own Fajitas
prawns or vegetable fajitas plus your choice of toppings including: salsa fresca,
grated cheese, sour cream, pickled jalapenos and more
Sweet Potato Chipotle Gratin
fiery sweet with fontina and cream
Spanish Garden Salad
pepitas, fresh grilled sweet corn, tomatoes and mixed baby greens with cilantro-lime vinaigrette


Carving Station

Whole Roasted Pig


Alexandra & Ryan's Whole Hog

Alexandra & Ryan’s Whole Hog


That pig got us thinking about some of our favorite pork recipes. Chef Beth’s number one is carnitas (especially in tacos). Hopefully you will like them too!


Traditional Pork Carnitas Tacos
Traditional Pork Carnitas Tacos

Pork Carnitas

  By Beth Sogaard  

August 20, 2017

Try this with warmed corn tortillas, salsa verde and crunchy shredded cabbage or lettuce, squeezing a little lime juice over the top. You can also use this to stuff tamales, sauced with some tomato chipotle salsa.

  • Yields: 8 servings


2 lbs pork butt (shoulder), boneless

1 tsp dried oregano

4 garlic cloves, peeled

2 bay leaves

2 tbsp lime juice

2 tsp kosher salt


1Cut the pork into 2 inch chunks and place in a large pot. Cover with water by 1/2 inch and bring to a boil.

2Skim the surface of any grey foam, then stir in the oregano, garlic, bay leaf, lime juice and salt. Reduce heat to a gentle simmer and cook, partially covered, until pork is completely tender. Stir occasionally and add more water if needed. Remove from the heat.

3Strain the pork, reserving broth. Chill broth until rendered fat solidifies on top. Scoop up the fat and reserve. Save the broth for another recipe. Pull any large chunks of fat from the pork meat and discard. Remove bay leaves and discard.

4Heat a large, heavy skillet over medium high heat. Add 1/2 cup of rendered pork fat (or use vegetable or olive oil) and then fry the pork cubes until starting to color on the outside, but not dry.

5Shred the pork or keep chunky, as desired.

This is my favorite pork dish!



AUTHOR - Beth Sogaard

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