Slow cooked pork (Boston blade cut). Chop a jalapeño and an onion, put your rub of choice on the pork, put pork in slow cooker fat side up on top of the veggies, squeeze two limes over (carnitas) or one orange (pulled pork), put squeezed halves in, cook on low for 9 hourshttps://twitter.com/09mshatraw/status/1221979301291143170 …
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En réponse à @ChrisWarcraft
Then... Poor the juices into a fat separator. Let it separate. Fry the shredded pork in the juice, minus as much fat as possible, until the outside is crispy. Put the pork in tortillas with shredded cabbage, top with salsa verde. Delicious.
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En réponse à @16ozbeer
I usually just shred the pork, spoon out a bunch of juice over the pork on a foil lined cookie sheet, then broil on high for 5-8 minutes or crispy
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En réponse à @ChrisWarcraft @16ozbeer
Your way sounds delicious as well though
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En réponse à @ChrisWarcraft
Method is somewhat irrelevant. Crispy is key. Radishes, onions, and cilantro are also totally acceptable. Love it.
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Yeah, I normally top with a chopped onion + cilantro mix and a tomatillo salsa in a corn tortilla. So good
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