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My Pulled Pork Tacos
This is my pulled pork taco recipe, which has got me nearly universal praise (the only exception being some friends who eat kosher who couldn't praise it for obvious reasons).
Pulled Pork Tacos
Finely chop up one cup of carrots, one cup of celery, and one cup of onion. (And don't be a lazy ass about it; chop them down to the size of peas. Chop the carrots lengthwise so you don't end up with medallions. Chop the celery lengthwise at least once to get rid of the U shape. If I see any U-shaped celery pieces, I will find you and hurt you.)
Get about 2 pounds of pork shoulder. (And do use shoulder. Save your loins for grilling or pan searing; today we braise.) Cut the shoulder into 2- to 3-inch cubes.
Lightly grease an cast iron dutch oven. (Note: If you are taking proper care of it it should already be lightly greased. Don't worry, I don't always do it either.) Get the dutch oven holy hot, then sear the hell out of the pork shoulder, all six sides of the cubes. At least three minutes per side at high heat. Remove the pork, and turn down the heat to medium, add the mirepoix and simmer for about 5-10 minutes (using the residual heat of the pan to get a nice sizzle—just for sound effects really, I don't know it if makes it taste any better). Then add the pork back, cover the pork with chicken stock, some beer or white wine, and about cup of salsa. (Homemade would be great but there's good jarred stuff. No beans in the salsa please.)
Cover the dutch over and simmer for awhile, then put the dutch oven in your real oven set to 250 degrees: just enough to boil the water. Check every so often to make sure there's enough liquid left so it doesn't burn.
When pork is tender enough to pull apart with a fork and much of the fluid had been reduced, remove from the big oven and pull the pork apart. (You could strain the mirepoix out if you wanted to, but I like to keep it in.)
Serve with Mexican toppings and tortillas.
Obviously using beef instead of pork is a simple variation. Ordinary stewing beef like you buy packaged at a supermarket (usually shoulder or chuck) would work fine, but you can up it a little by going for a flavorful cut such as sirlion tip or tri-tip. (Again, save the tenderest guts for dry heat.)
I find that braised beef can use a little ''something''. The braising process leaves it a little off: ''slightly'' stringy and ''slightly'' more bland than it should be. So I sear the beef in butter: it help bind it a little and enhances the flavor.
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