We slow-roasted pre-salted pork shoulder at 250º for 7 hours on a bed of fennel. The pan had vermouth, chicken stock, and a splash of vinegar with a few cloves of garlic and a dried chili. Cooked collard greens in the reduced roasting liquid, and served on top of pinto beans.
We opened a bottle of 2006 RRV Kosta Browne that was singing.
This was crazy good. It's a take on Tacos Al Pastor, but we used ground cherries to make a salsa with a chile de arbol, roasted garlic oil, and cilantro. Then we used Ancho chiles and red onion to flavor the lard we cooked our leftover pulled pork in. Amanda made a fresh cheese and we also added some quick pickled carrots. Corn tortillas hot off the press. Wow.
Served with a glass of Mezcal + lime + a splash of Cointreau. Finished with a bottle of cold beer.
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