What: Pig’s head carnitas at chef Michael Sindoni’s CBD Provisions in Dallas.
Crackpot Inspiration: Sindoni wanted to unlock the secrets hiding in what he considers a vastly underappreciated cut of the pig. People often overlook (or completely avoid looking at) the head, but according to Sindoni, “There are lot of small, well-marbled muscles hiding in the various nooks and crannies.”
Cooking all of those well-marbled muscles is no small task though. It is almost a week in the making. “First, we brine the head for a few days, then it is steamed for about 12 hours and chilled,” says Sindoni. “Before we serve it, it gets roasted in a convection oven until the skin is crispy.” When it’s finally done he plates it family style, showing the full spectrum of the pig—snout and ears included—for your viewing pleasure.