Larry picked out this recipe and I thought it was a winner up until I took it out of the oven and tried to shred it. Tough, very tough, despite several hours in the oven. It was done an hour early (I checked the temp), but it was like it had barely cooked.
Larry took over shredding duties and agreed – the texture was weird for a cut of meat that’s normally fall-off-the-bone tender. It smelled great, though.
I made flour tortillas, using more of that duck fat that’s in my refrigerator. It works fine in place of lard. We used the tortillas to make a wrap of the pork, with some of the cilantro sauce (which is good enough to eat with a spoon), black beans and avocado. The mojo sauce was okay but very liquid and citrus-y and we left it off.
I was grumbling about the loser dinner and the stupid roast until I took a bite of the wrap. And I changed my tune. They turned out great, somehow! Fantastic flavor, and because the pork is shredded the texture issues disappear. It goes great with the cilantro sauce too.
- Pork Shoulder Roast with Citrus Mojo & Green Sauce (Food & Wine, May 2012)
- Creamy Cilantro Lime Sauce (Food & Wine, May 2012)
- Handmade Flour Tortillas (Fine Cooking #79, July 2006, p. 74)