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Abstract: Toxoplasma gondii, hepatitis E virus (HEV), and Salmonella are zoonotic foodborne pathogens that may be transmitted to humans through the consumption of raw or undercooked pork. The aim of this study was to determine the seroprevalence of anti-T. gondii, anti-HEV, and anti-Salmonella antibodies from healthy pigs at slaughter in Switzerland. From August to September 2020, the diaphragm muscle of Swiss fattening pigs was collected in three Swiss abattoirs from 188 farms. Two randomly chosen pig carcasses per farm were selected. On the basis of the slaughter data, we noted the production system and the canton of origin, comparing indoor (n = 120) and free-range (n = 68) farming and regional allocation. The meat juice of these samples was analyzed for pathogen-specific antibodies by using commercial enzyme-linked immunosorbent assay kits. The seroprevalences were 1.3% for T. gondii, 71.8% for the HEV, and 5.3% for Salmonella, respectively. Comparing the origins, the results of many cantons were not meaningful due to the low number of samples. No regional accumulations were found for T. gondii and HEV. The results showed that 2.1% of the farms had least one T. gondii-seropositive animal, 80.3% had at least one HEV-seropositive animal, and 8.5% had at least one Salmonella-seropositive animal, respectively. The seropositivity of T. gondii was higher in free-range pigs than in indoor pigs, whereas anti-Salmonella antibodies were more common in pigs from indoor farming than in outdoor pigs. The seroprevalence of anti-HEV antibodies was similar in free-range and indoor farming pigs. Compared with studies from 2012, the seroprevalence of T. gondii has decreased, whereas the seroprevalence of the HEV has increased and is highly prevalent among fattening pigs in Switzerland. The low seroprevalence of Salmonella has remained stable in recent years.

Made carnitas for the first time last night for company and everyone agreed it was fanrecipe! It was so simple, and thr only thing I did differently was add a handful of banana pepper rings and some of the juice for a little extra kick. Thank you for sharing this amazing recipe!

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The juice from the oranges and limes, plus the natural juices in the meat are plenty for this recipe to work. When I get to the broiling step, I cook it for a few minutes, then pour leftover juices on the meat and broil it for another few minutes. This recipe is so good!

I googled it and it said 4 TBSP per orange, so I used prepared orange juice too. I also only had one lime, and it all worked out very well. If you are using bottled lime juice, I would cut it in half and use water for the other half.

GREAT RECIPE! I have made various slow cooker pulled pork / carnitas recipes over time, and this one is officially at the top of my list now! So glad to have found it! I did my pork on high for 5 hours and it came out PERFECT. It was so tender because of the orange-lime-based liquid, I was able to use a fork to shred the pork. Put it back in the crock pot with the juice and it was amazing. This will be my go-to recipe from here on out, thank you!

Awesome! Approved by a family with two 15 year old boys. I added one finely chopped jalapeno and added a bit of the juice from the slow cooker to the pan to the sheet pan before I put it the broiler. I will make this again!

This recipe was great. Made great tacos with it, and I made an incredible sandwich with it! I topped some crusty French bread with the carnitas along with some of the onions from the crock pot. I topped that with some grated cheese (a mix of cheddar, Jack and asadero) and then broiled it until the cheese was melted. Then, I dunked the sandwich in the juices from the crock pot. A Mexican Dip!

Oh my! I needed to make dinner for a young family with a newborn. I used a few shortcuts: seasoned pork shoulder chunks with Goya brand adobo seasoning plus 3 packets of Sazon seasoning from the Mexican section of the grocery store and refrigerated overnight. In the morning, I poured Tropicana OJ and lime juice on top as directed and cooked on low x 8 hours. Let it cool then shredded and placed it on a large foil pan with all the fixings for nachos. So easy. This is a new favorite!!

This recipe is delicious!!!! I have made pork carnitas several times and always been quite underwhelmed. I was at the point of giving up and just going back to southern pulled pork, but then I found this great recipe. It is so good, and the addition of the orange juice gave it such a nice zing. As I was short of an orange I added the rind and also squeezed some lime on the meat just before serving. The broiling of the meat also enhanced the texture and flavor with the caramelization. Thanks so much for this, a keeper of a recipe.

Thank you for this recipe. I made this for guests this week as I was intrigued at the simple ingredients. For chili powder, I used a Chipotle Morita (which gave it wonderful fragrant flavor) and added a dash of cinnamon to the rub. Also, rather than broil the meat afterwards (I found that step to be unnecessary for this meal) we put it in a heated dish, added some of the onions from the slow cooker and some hot juice and served in warm homemade corn tortillas (made 10 mins ahead) with avocado, pickled red onion, caramelized onion (made ahead) tomatillo salsa (made fresh) and goat cheese with cilantro garnish. It was devoured by our guests.

With the juice left over, I skimmed of the fat (saved aside for leftovers) reduced the juices it down to a cup or less on the stove, then froze the concentrated reduction in ice cube tray to save for future flavor boost.

I tried this recipe and it was amazing! Going to make it again soon. The only thing I did different is at the end, I took all the juice (skim off the fat if you prefer), garlic cloves and onions and blended it in the VitaMix to make a flavorful gravey. Put the blended juice and shredded pork back in the crock to reheat. It was very good!

Reviewing the recipe for slow cooker pork carnitas. Is the only liquid to this recipe the juice of orange and lime? The photo looks like there is quite a bit of liquid. Please clarify if additional liquid is added.

Thank you,

tag_hash_107____: Another option is to leave the juice in the pan and pull the meat apart right there in those juices. This is not as healthy but it tastes amazing and the meat is SO juicy and flavorful!

If you have reserved juices then pour that evenly over the top of the pulled pork. I often use these juices when I first serve the meat so it's common to now have any juice left when it's time to reheat. No problem!

With the butter on top of the meat for more juice, add more seasoning over the top of the meat as well. I don't measure this but rather do it to taste. Add a good sprinkle then taste it. You can easily add more if needed right before you serve it up.

Hey! I tried your reheating/juice-up method last night for a pork shoulder I smoked and pulled the day before. It was amazing, and I agree that it tasted even better than the day I made it! Absolutely will be using this method all the time in the future. Thanks a bunch!

Alex

we have a local bbq joint that is pretty good, but often kind of dry by the time we serve it. I threw in some apple juice and used your stick of butter technique. Everyone thought it was the best pulled pork that place had ever produced! my secret!

I have reheated in the oven and microwave before only to dry it out. Recently i used a souis vede and it came out amazing. You can set it to 120 or 130 which is a good eating temp and leave it as long as you like without additional cooking. The fat and juices are contained in the bag and always comes out like freshly cooked. I freeze small portions for 3 or 4 sandwiches and a butt lasts for weeks for my wife and I.

Why apple juice? No reason in particular other than fruit and pork go really well together. I am a big fan of spritzing pork butts and ribs with apple juice or apple cider vinegar while they cook, so it made sense to use that some mix and inject the pork with it. You could certainly use pineapple juice, cherry juice, apple cider vinegar, or really anything that matches the flavor profile that you are shooting for!

I used a yellow mustard binder, then seasoned liberally with Double Action. I let that rub sit on the meat for about an hour and preheated the smoker to 225 degrees. Once the smoker was preheated, I placed the pork butt on the smoker with a foil tray underneath that I added about two cups of apple juice to. This acts as a way to keep moisture inside the smoker and also collects drippings as the meat cooks.

This recipe for pickle juice-brined pork chops makes the brining process super easy. The chops were perfectly browned and moist and had great flavor from the fresh dill sprigs that turned a darker shade of green and got fairly crisp.

My husband enjoyed these juicy and tender pickle juice-brined pork chops. He did not notice the taste of any pickle juice, just the dill, salt, and pepper and thought that they would be nice in his regular pork chop rotation as a change.

The chops did release a lot of brine in the skillet. One of the challenges of the recipe was to put the chops in the pan without the dill falling off. I served the chops with some roasted potatoes, wax beans and salad. If someone wanted to make this recipe a lot I think they would really need to eat quite a few pickles. However, it does provide a nice use for leftover pickle juice.

I brined the chops in the dill pickle juice overnight. As pickles can sometimes be on the salty side, I lightly seasoned the chops before adding the dill sprigs and searing them in the pan. Searing took 4 minutes to get them slightly brown and crisp. The dill was quite dark in color but not crisp.

The results of this study demonstrate that there are large differences in the amount of pancreatic juice secreted and in the chemical and enzymatic composition of pancreatic juice when the pouch and the catheter methods were used, and these differences must be taken into consideration in future studies with either method. be457b7860