Thursday, March 1, 2012
Tacos del Ojete
3.36lb Pork Shoulder (Boston Butt), salted
1/2 White Onion, diced
20oz Can of Diced Pineapple, with juice
1/8c White Vinegar
Juice from 2 Large Limes
2 Habanero Peppers, minced
1 1/2tsp Kosher Salt
When it comes to Mexican food you pinches gringos probably can’t tell the difference between your fundillo and a hole in the ground. “I love burritos!” Taking an entire plate of food and wrapping it in a tortilla is dumb as shit, you stupid cabron. As a purist, I prefer my tacos separate from my beans and rice. Anyway, I don’t really know dick about Mexican food, except that it probably sucks, but I sure as fuck know how to cook up some wicked shredded pork, America style.
Get out a dutch oven and brown the salted butt over medium-high heat. Remove it from the pot, dump in everything else, mix it all up, put the roast on top, cover the pot, and put it in a 325 degree oven. After an hour flip the roast over. After another hour flip it again but leave the lid off the pot. Continue to cook for another hour, uncovered, flipping the roast every 15 minutes. That’s a total of three hours in case you were too fucking stupid to figure it out.
Let the roast cool slightly and shred it with two forks. Return it to the liquid pineapple mixture and let it soak for a while. At this point you can do whatever the fuck you want with your stupid crappy shredded pork; I don’t really give a shit. If you want to make tacos, strain some meat and pan fry it over medium heat to get a nice crispy brown exterior. Place the meat on warm corn tortillas and garnish with cilantro. And yes, I did just look up Spanish slang words on Wikipedia. Whatever.