Serves 8

Adapted from Vanessa Jerolmack’s recipe

1 boneless pork butt, about 5 pounds, cut into 2-inch chunks
1 teaspoon salt
½ cup fresh-squeezed orange juice
Preheat the oven to 350°.

Arrange the meat in a large baking dish, and sprinkle with the salt. Add the orange juice and just enough water to barely cover the meat. Cover the baking dish tightly with foil, and braise until the meat can easily be shredded with a fork, about 2 hours.

Preheat the oven to 425°. Remove the foil and return the baking dish to the oven. Roast until the tips of the pork pieces begin to brown, about 15 minutes. Let rest for 10 minutes before coarsely shredding the pork.

Serve with soft corn tortillas, salsa and Curtido.

CURTIDO (Salvadoran slaw)

Serves 8

½ head of cabbage, shredded
½ carrot, grated
2 tablespoons minced red onion
1½ cups apple cider vinegar
1½ cups water
1½ teaspoons dried oregano
1 teaspoon dried red pepper flakes
1½ teaspoons salt

Combine all ingredients in a large bowl and mix well. Transfer to a large, sealable jar and let marinade in a refrigerator for at least 24 hours before serving.

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