| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables, Dairy |
Dutch |
|
1 |
servings |
INGREDIENTS
| 4 |
|
Garlic cloves |
| 2 |
|
Tsp.cumin seeds; toasted |
| 2 |
ts |
Dried oregano; preferably mexican |
| 1 |
ts |
Salt |
| 1/2 |
|
Fresh-ground black pepper |
| 2 |
|
Chiles de arbol or cayennes; (or jalapeno) |
| 2 1/2 |
lb |
Pork Boston butt; cut in bite size cubes |
| 1/4 |
c |
Lard or vegetable shortening; ( I use good Lard much better taste) |
| 1/4 |
c |
Milk; (whole) |
INSTRUCTIONS
In a mini-food processor or a mortar and pestle, mash together the garlic,
cumin, oregano, salt, pepper, and chiles. Spoon the mixture into a medium
bowl. Add the pork cubes to the spices and toss to coat. Let the mixture
sit at room temp. for 20 to 30 mins.
Warm the lard in a Dutch oven or other deep heavy pan over medium-high
heat. Place the pork in the hot lard and sear the meat quickly. Reduce the
heat to a bare simmer and cover the pan. Cook the pork for 1 hour, stirring
the mixture at 20 mins. intervals. Uncover the pork and stir in the milk.
Raise the heat to medium-high. Simmer the pork until most of the liquid has
evaporated, scraping the mixture up from the bottom. After about 15 mins.
the pork will be browned and lightly crisped, but tender and moist inside.
Drain pork. Serve with Salsa or hot sauce or Chile Verde sauce and warm
tortillas as make-your-own tacos, or reserve for enchiladas, burritos etc.
I use leftover smoked pulled pork by adding all the seasonings and some
Verde sauce a little lard to simmer in the frying pan the make tacos or
enchiladas.
Posted to bbq-digest by Carol McKaskill <mckaskill@hwy97.net> on Jun 28,
1999, converted by MM_Buster v2.0l.
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