cerdo

by

tuesday
means it's time
for
totally tubular
tacos.
totally tantalizing
taco tastebuds.
i know, i know
everything i've been making
lately has been healthy
and green
and good for you,
but pork is good
for your soul.


pure pleasure pineapple pork shoulder
1 4-6 lb. pork shoulder
2 tbs. coarse sea salt
2 tbs. coarse ground pepper
5 chipotle peppers in adobo (chopped)
dry rub
2 tbs. paprika
1 tbs. cumin
2 tbs. dried oregano
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. olive oil
juice
1/2 cup chopped pineapple
1 can petite diced tomatoes
1/4 cup orange juice

start out by admiring this beautiful hunk of meat you are about to defeat. 
 flip the beast over and score the fat (cut criss-crossing lines about a quarter inch deep). season with salt and pepper, massaging the flavor into every nook and cranny of your scored fat. mix all ingredients together for the rub and liberally apply all over the other sides of the shoulder.
 take a large skillet and warm over medium high heat. place shoulder in the pan, fat side down. don't add oil because the fat is going to brown and melt into your pan and create a ridiculously gluttonous place for your meat to sear in. 
 sear fat side for 6-7 minutes, then flip the beast and sear for 4 minutes until entire shoulder is browned on the outside. this time consuming process locks in the flavor and creates a devilish crust on the outside of your meat.
 while your meat cools down, grab your chipotle peppers and get to choppin'. heat up your crock pot to "high" or "6 hours". grab your chopped chipotles and rub them all over your pork, fat side and everywhere. place your meat in the crock pot, fat side up (again while this cooks, the fat will melt down into the rest of the meat and make it, for lack of better word, moist).
now, dump your juice all over the meat, including the pineapple chunks, and let it fall into the bottom. cover it up, have some patience, and let it cook for AT LEAST the next 5 hours. if you're like me, you lift that lid and peek at the beast every now and then... don't. don't do it, let that steam get in that monster and you won't regret it.
 when the time is up, or your patience has worn thin, carefully lift the meat from the sauce. start shredding the it by using two forks and pulling in opposite directions. pour the juice into a large pot and simmer on low heat, toss your meat back into the sauce. mix it up until the juice seems to melt into the shredded goodness in your pot, grab a tortilla, or a bowl, or a fork, and eat. don't forget to include a pineapple or two in your taco because that shit tastes damn good together.
my heart beats for you
oh juicy taco.

"cerdo"
spanish
"pork"