Ingredients
10 pounds pork shoulder
2 pounds tomatillos
2/3 cup jalapenos
5 7/8 tablespoons garlic
1 9/16 cups yellow onion
5/8 tablespoon cumin ground
1 1/16 cups vegetable stock
kosher salt As needed
ground black pepper As needed
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Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Modern Mexico City cooking from the chef of Contramar
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
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Rinse pork shoulder and pat dry, dice into 2-inch cubes 2. Season lightly with salt and pepper and let rest for 20 minutes, until meat is lightly tempered 3. Make salsa verde by pureeing tomatillos, jalapenos, garlic, yellow onion, cumin, vegetable stock and 60 g salt until smooth 4. Place pork in hotel pan, pour in salsa verde and mix until pork is well coated 5. Cover hotel pan with plastic wrap and foil and roast in a 350°F oven for 3 hours and 15 minutes, remove and let cool covered for 30 minutes 6. Refrigerate once cool 7.At service, warm pork and serve on corn tortilla with salsa verde and cilantro