There are two kinds of recipes that I prefer: complicated and delicious or simple and delicious. From Diana Kennedy, this is one of the latter.
You will need:
2 pounds of cubed pork shoulder or butt. Place it in a heavy saucepan, add a teaspoon of salt, barely cover with water. Heat on high until boiling, then reduce heat to a simmer. As the water cooks away the pork becomes tender, (add more water, if still tough) then cooks in its own rendered fat, giving it a partially crisp exterior. Stir a little at the end to brown evenly. Total cooking time: 45 minutes to an hour.
Use for soft corn tortilla tacos. Garnish with guacamole or pico de gallo. (Yeah, yeah, my kids will hate me, but) rice and beans, too.
Spinach Artichoke Lasagna Rolls - http://www.emilybites.com/2016/01/spinach-and-artichoke-lasagna-roll-ups.html
3 weeks ago