From: Chef Todd Downs, Fort Wayne, IN. Yield: 12 servings.

Casuelitas:

4 ounces lard

4 cups masa harina flour for tamales

2 cups warm water

2 tsp. salt

2 tsp. baking powder

4 cups mashed Idaho® Potatoes

4 cups Queso Quesadilla cheese, grated

1½ tsp. Twang Brand Lime Salt

2 tsp. salt

1 tsp. chipotle powder

2 tsp. garlic salt

Carnitas:

6 pounds pork Boston butt (boneless)

1 each Sazon Goya Seasoning

1 Tbsp. Mexican oregano

1 cup blood orange juice

2 cups orange juice

1 cup lime juice

½ cup chopped garlic

4 cups canola oil

2 Tbsp. chipotle pepper powder

½ cup tomato paste

as needed, olive oil

1 cup BBQ sauce

For casuelitas: Combine the lard, masa, salt and baking powder in a mixer fitted with the paddle attachment. Slowly add the warm water; mix well until the mixture is smooth. Add the remaining ingredients; mix well. Shape the dough into cups, then fry at 375°F, until crisp. Serve with either shredded pork carnitas (recipe below) or roasted grilled vegetables with crumbled Mexican Cotija cheese and garnished with chopped cilantro.

For carnitas: Trim pork shoulder; cut into 2" cubes. Combine remaining ingredients and marinate pork (refrigerated) overnight in this mixture.

The next day, blot pork off. Preheat oven to 300°F. Roast in a roasting pan with 1 cup of marinade for ½ hour; cover with parchment, then foil. Add tomato paste; mix well.

Continue cooking 1 hour to 1½ hours until tender Cool slightly, then shred with 2 forks. When all pork is shredded, add juices from pan to shredded pork mix. Mix well.

At serving time: lightly brown shredded pork in a little olive oil. Mix in the BBQ sauce. Season to taste.