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Plastered" Pork Tacos with Apple-Jalapeno Salsa

I was within the mood for a few pork tacos, but i used to be trying to find a touch of a change of pace from the traditional carnitas-style i might usually make, which led to the present wild and crazy experiment. The "plaster" coating traps all the moisture and flavor of the pork in while it bakes, creating the simplest pork taco I've had during a while.


  • 2 pound bone-in pork shoulder roast
  • 3 tablespoons of minced fresh rosemary
  • 1.5 tablespoons of fresh ground black pepper

For the Plaster:

  • 3 cups all-purpose flour, or more as needed in it.
  • 1.5 cups of kosher salt
  • 2 large egg white onlys
  • 3 cups of water, or more as needed .

For the Salsa:

  • 2 cups of finely diced apple
  • 4 cups of finely diced white onion .
  • 2 cups of seeded and finely diced jalapeno pepper
  • 2 cups of chopped fresh cilantro.
  • 1 teaspoon of salt, or two teaspoons of taste
  • 3 limes, juiced, or to taste on your choice
  • 2 pinches of cayenne pepper ,
  • 15 flours of tortillas, warmed !
  • 4 limes, cut into wedges, or as needed (your choice)
  • Directions:

    Step 1:
    heat the oven to 170degrees C.

    Step 2:
    Season the pork everywhere with rosemary and freshly ground black pepper.

    Step 3:
    Stir flour the salt eggs white and water together in a large bowl until it became smooth then Adjust with more flour it's too runny. Add the pork shoulder and coat and yes

    Step 4:
    Spread some spoons of excess plaster onto a pan. Add some fat-side up. Use a spoon to re-apply plaster s any spots that need it as well as to the top.

    Step 5:
    Roast in the center of the heated oven until the surface is dry and hard and an instant read thermometer inserted into the center reads 170 degrees for about 3.5 hours.

    Step 6:
    Let it cool for 15 minutes to 45 mints. Break pork into big chunks and transfer it to a plate and then Cover it with plastic wrap and Cool in the refrigerator for about 8 hours to overnight.

    Step 7:
    Combine it with some apples; cilantros; ,onions,; jalapenos, ;cilantros,; salts,; lime juices;, jalapenos,; and cayenne in a bowl for salsa.

    Step 8:
    Slice the cooled pork into strips and then cut into 2 to 3 -inch cubes.

    Step 9:
    Heat a dry nonstick pan over a medium-high heat and then Brown pork in the pan for about 4 to 5 minutes and then Serve the pork on warm tortillas with some of the salsas and limes wedges.

    Nutrition Facts:

    Per Serving:
    496 calories
    protein 22.4g 45% DV
    carbohydrates 59.7g 19% DV
    fat 18.3g 28% DV
    cholesterol 52.1mg 17% DV
    sodium 4494.2mg 180% DV.
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