Saturday, July 14, 2007

Braised pork soft taco's

I eat very healthy most of the time, but every once in a while I cook a nice piece of fatty pork for tacos. I start with a five pound pork butt that has been seasoned well with a dry rub of ground cumin, red chili powder, kosher salt and fresh pepper. Place in a hot braising pan with a little vegetable oil and brown well on all sides, then add water or chicken stock about half way up the side of the pork, bring to a boil then turn heat down to a simmer, cover and cook for around 2-3 hours untill very tender. Remove pork from brasing liquid (save the liquid for another use) and by using two forks, shred the meat. It is now ready to eat or it can be made crispy by placeing in a hot non stick pan and frying. To assemble: heat your choice of corn or flour tortillas on a hot pan, place a heaping spoon of the shredded pork on the tortilla, then add the fresh corn salsa. (from previous post) I always add diced avocado and extra chopped cilantro, enjoy.


Bro said...

Another way of cooking is to use beer instead of the water, and cutting the pork into large chunks. The pork can be used for Carnitas also, the traditional way is to fry the cooked pork chunks in Lard, but vegetable oil will also work. Once the pork is crisp, you can use it for tacos or burritos.

Chef Greg said...

Lard is pure pork fat, and its great to cook with, but your doctor won't like it.