Today’s Recipe Challenge: Chef Armando De La Torre’s Pulled Pork from Munchies, Late-Night Meals from the World’s Best Chefs, J.J. Goode and Helen Hollyman, Ten-Speed Press.
We love tacos. Being from Southern California and having access to so many different types, it’s always a good thing learning new recipes for tacos These tacos consisted of slow-cooked pork that turned out really juicy and tasty. But please note: the recipes called for salting and peppering the pork before roasting. And then later it asks for garlic salt. We advise being careful in the salting process as we found that ours turned out really really salty.
2 lb pork shoulder (seasoned with salt and pepper)
2 yellow onions diced
4 tomatoes cored and diced
1-2 jalapeños diced
Cilantro for garnish
Limes for garnish
2 tablespoons oil for cooking
2 tablespoons garlic salt
1 tablespoon onion powder
Your favorite salsa
Season pork well with salt and pepper then wrap tightly in foil. Place in baking tray and place in 300 degree oven for approximately 3 hours.
Take pork out of foil and using two forks, shred well.
Heat up oil in pan and cook pork until browned. Move pork to a plate.
Using the same pan, cook tomatoes and onions until onions are softened. Then put pork back in with jalapeños, onion powder, and garlic salt. But please do not put all of the garlic salt in at once. Please taste with half the garlic salt first before putting the rest in.
Heat up tortillas and then put some pork, cilantro, and your favorite salsa on top. Serve with lime.
If we had tasted it beforehand, we think this dish would have been amazing. It was really really salty, but we could tell how delicious it would have been if we had controlled the salt level. But the pork’s juiciness and flavoring were really good, and we would definitely be interested in eating it again.