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pork shoulder water salt garlic white onion chile powder salt pepper corn tortillas Avocado Salsa mangoes avocados red onion red jalapeno pepper green jalapeno pepper cilantro olive oil
Viewed: 27 - Published at: 2 years agoIngredients
- 3 pounds pork shoulder, skin and bone removed
- Water
- 1 tablespoon salt
- 2 garlic cloves, roughly chop
- 1 medium white onion, medium dice
- 2 teaspoons ancho chile powder
- Salt
- Pepper
- 12 warm corn tortillas
- Tropical Avocado Salsa, recipe follows
- 3 papayas, peeled, seeded, cut into small dice
- 2 mangoes, peeled, cut into small dice
- 3 avocados, cut into small dice
- 1 large red onion, cut into small dice
- 1 red jalapeno pepper, finely minced
- 1 green jalapeno pepper, finely minced
- 1/4 cup cilantro, roughly chopped
- 2 large limes, juiced
- 3 tablespoons olive oil
Method
- Cut the meat, with the fat, into 1-inch cubes.
- Barely cover the meat with water in a heavy wide pan.
- Add the salt and bring to a boil, uncovered.
- When the liquid reaches a boil, lower the heat, and continue to cook until all the liquid has evaporated.
- At this point, the meat should be cooked through but not falling apart.
- Lower the heat a little more and continue cooking the meat until all the fat has rendered out of it.
- Keep turning the meat until it is lightly browned all over.
- This entire process should take about 1 hour and 15 minutes.
- Remove the meat and set aside.
- Drain all but 2 tablespoons of the oil and heat over medium low heat.
- Add the onions and saute until translucent.
- Add the garlic, reserved meat, and chile powder.
- Cook for a few minutes more, stirring constantly.
- Season, to taste, with salt and pepper.
- Serve with corn tortillas and Tropical Avocado Salsa.
- To make tropical salsa, combine all ingredients together in a medium bowl and stir well.
- Keep refrigerated until ready to use.
