- Pork Shoulder (also known as Pork But)
- Salt….0.8% per total grams of Pork
- Tomato… 425 g (about 4) rough chop
- Tomatillo… 227 g (about 3) rough chop
- Chile…26 g (about 3) finely minced
- Garlic…2 cloves finely minced
- Onion…46 g (about ¼) roughly chopped
- Cilantro… 1 handful roughly chopped
- Lime…1 whole squeezed of all its juices
- Cumin…toasted and crushed
- Salt…to taste (about 2 teaspoons)
- Corn Tortilla
- Song…Livin’ la Vida Loca, by: Ricky Martin
- Cook the pork. (see Pro Tips)
- Mix all other ingredients. (the salsa stuff)
- Heat corn tortilla.
Build da taco
- Add the deliciousness that is the pulled pork to a warm corn tortilla
- Add salsa
- Take a picture, tag @almostvegnofficial, and feast upon the glory that is the taco.
- When cooking the pulled pork weight the amount of total pork in grams. Bone-in or bone out its all the same. Take that total amount and times it by .008 in order to derive the proper amount of salt. I used a pressure cooked. For every pound of pork, it said to cook it for 15 minutes. If using an oven set that guy to 250 and place pork in a deep pan and completely cover with tin foil so no water can escape. Let cook for 6-8 hours for a smaller amount, about one butt. Check and if not super easy to “pull” with a fork then let go again for 1 hour. Consecutively checking until super tender. It should “fall off the bone.”
- Make the salsa one day in advance. It gives time to let all the flavors meet, bond, marry, and produce a wonderful concise flavor.
- Whenever using spices, like cumin, I like to buy in whole seed form and then crush by hand. This gives the spices a longer shelf life.
- There are times when you should skip the farmers market but making a salsa is not one of them. Getting fresh in season tomatoes will drastically change the flavor of your salsa. It may cost a tad more but will be totally worth it.