PULLED PORK TACOS ON AUGUST 4
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A little over a month ago I made a 6 pound pork shoulder into pulled pork, mexican style. Dry rubbed it with spices, like garlic, cinnamon, cumin, pepper, salt and chipotle powder, marinated for 24 hours, after that slowly roasted in orange juice and more spices, like oregano, bay leaf, celery seeds more cumin, more garlic and onion halves, for about 5 hours in the oven at 275º until the meat fell apart wen pulled with a fork. then I put the cooking liquid in a fat separator, and let the solids settle down and the fat float and discard them. then pour the cleared sieved degreased cooking liquid in a sauce pan and simmer to reduce about 70% the original volume to a thick sirup. then pulled the pork meat apart into shreds, put it in a medium bowl and poured some of the gravy on and tossed and layered evenly on a baking sheet and put under the hot broiler for a few minutes, until the tips started to caramelize.
it was such a large batch that we decided to vacuum seal and freeze half in two portions with the liquid in a separate container, so we could refresh it in the oven the same way. So we used it tonight. we thawed , tossed and broiled a pack and it was as good and tasty as if it was done today. we heated up some corn tortillas and refried beans, topped with shredded cheese and fresh pico de gallo.
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