Zwiefel
Senior Member
- Joined
- Jul 22, 2012
- Messages
- 3,294
- Reaction score
- 6
5lb pork shoulder, pressure cook at 2nd line for 60 minutes...
Giant radishes from my farmshare program...and a little usuba action...
So, not great...but not unacceptable product...for 4-5th time I've used the knife.
Gotta switch to the DTN for the avocado and Jalepeno...
Whisked within an inch of its life....
take the shoulder out, add the homemade chili powder from a couple of weeks ago, and some achiote paste (salt + pepper to taste)...
Shred all the pork, with a fork....
reduce by 2/3 to 3/4...
Add to shredded pork...
Serve on toasted corn tortillas with melting cheese, radishes, avocado mousse, and salsa ranchero...
seriously...some of the best tacos I've ever had. Thanks to Modern Cuisine for the recipe + technique on the pork..the rest is my made-up bullsh1t!
Giant radishes from my farmshare program...and a little usuba action...
So, not great...but not unacceptable product...for 4-5th time I've used the knife.
Gotta switch to the DTN for the avocado and Jalepeno...
Whisked within an inch of its life....
take the shoulder out, add the homemade chili powder from a couple of weeks ago, and some achiote paste (salt + pepper to taste)...
Shred all the pork, with a fork....
reduce by 2/3 to 3/4...
Add to shredded pork...
Serve on toasted corn tortillas with melting cheese, radishes, avocado mousse, and salsa ranchero...
seriously...some of the best tacos I've ever had. Thanks to Modern Cuisine for the recipe + technique on the pork..the rest is my made-up bullsh1t!