If you haven't noticed by now, I have been cooking a lot. We haven't been off the ranch for a couple days because we are prepping for winter! Lots of leaf raking, branch trimming and cleaning up the place in general. Out with the old and in with the new!
I threw a pork shoulder in my dutch oven at about nine yesterday morning not sure what I was going to eventually make with its meat. The shoulder was salt and peppered, dressed with a can of chipotles in adobo, two cans of Coke and half an onion. I figured the spicy and sweet thing would work!
Don't you just love my red dutch oven? The best investment I have made in a long, long time! The pork slowly cooked in the oven at 300 degrees for about 7 hours. It was so tender and falling apart at that point so I knew it was done. Adjust your cooking time to the size of pork shoulder you get at the grocery store.
Shred the pork, it practically shredded itself because it was so tender!
The juices from the pot are excellent but there was a thin layer of grease that needed to be separated before adding back to the pork meat. I skimmed off the fat using my new, handy fat separator. A pretty impressive tool, another great kitchen addition.
Tacos. I made Scott's favorite. He was outside all day working hard so I figured it would be his treat. I fried up some corn tortillas into taco shells, chopped some cilantro and dressed up the tacos with sour cream, shredded cheese and hot sauce. I have a lot of pork leftover for sandwiches, burritos or even nachos this week.
Tonight, I am letting a restaurant cook for me. Melissa Good Taste needs to get back to her culinary taste testing adventures!