Taco Days
Posted
Sun, 06/12/05
We've had tacos for three days, but I don't mind. I picked up two packages of boneless country pork ribs from the little market near my house on Friday afternoon. I boiled the meat for about one hour. After letting it cool on a cutting board, I shredded the pork with a fork. I added the meat to a pan with a package of taco seasoning, and let the mixture heat through for about ten minutes.
I also chopped tomatoes, green olives and sweet onions, with shredded lettuce on the side.
Here's the official recipe via Wilbert's mother Elva Alviso:
Carnitas (Shredded Pork Tacos)
2 LBS center-cut pork loin roast
Rinse pork loin roast and place on a cutting board. Cut meat into large pieces, trimming fat if desired. Add vegetable oil to a large cooking pot; heat over medium-high. Add pork; cook until the meat is seared on all sides. Add the water and seasonings; stir and cover. Allow mixture to come to a boil; cook over medium-high for about forty-five minutes to one hour, stirring occasionally. When liquid is reduced by half, lower heat to medium-low and slow-cook mixture for another forty-five minutes with pot lid slightly open. If liquid evaporates too quickly, add more water as necessary. When pork begins to fall apart, use a fork or spatula to break it into shreds. Serving Suggestions: Use meat as a filling for tortillas with other condiments such as guacamole, lettuce, onion, sour cream, tomatoes or sliced avocado with salsa.
There was enough food for an army so we pecked away from Friday until this evening. It's all gone now, but I enjoyed the meals. If I could alternate between Irish, Mexican and Japanese with seafood and chicken forever, I'd be one happy epicurean.
Tags: Entrees;
Mexico
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