- Published May 12th
- Ready In12h 5m
“Plastered” Pork Tacos with Apple-Jalapeno Salsa Ingredients
The following are the ingredients needed to make delicious “Plastered” Pork Tacos with Apple-Jalapeno Salsa for 12 servings:
- 1 (3 1/2) pound bone-in pork shoulder roast
- 2 tablespoons minced fresh rosemary
- 1 tablespoon freshly ground black pepper
- For the Plaster:
- 2 cups all-purpose flour, or more as needed
- 1/2 cup kosher salt
- 1 large egg white
- 3/4 cup water, or more as needed
- For the Salsa:
- 2 cups finely diced Honeycrisp apple
- 2/3 cup finely diced white onion
- 1/2 cup seeded and finely diced jalapeno pepper
- 1/2 cup chopped fresh cilantro
- 1 teaspoon salt, or to taste
- 2 limes, juiced, or to taste
- 2 pinches cayenne pepper
- 12 flour tortillas, warmed
- 2 limes, cut into wedges, or as needed (optional)
“Plastered” Pork Tacos with Apple-Jalapeno Salsa Cooking Instructions
- Cook3h 35m
- Ready In12h 5m
To cook “Plastered” Pork Tacos with Apple-Jalapeno Salsa, you need about 15 minutes of preparation time. The time needed to cook this “Plastered” Pork Tacos with Apple-Jalapeno Salsa is about 3 hours 35 minutes , and you can serve your “Plastered” Pork Tacos with Apple-Jalapeno Salsa within 12 hours 5 minutes . The following are the steps to cook “Plastered” Pork Tacos with Apple-Jalapeno Salsa easily:
- 1 Preheat the oven to 325 degrees F (165 degrees C).
- 2 Season pork all over with rosemary and freshly ground black pepper.
- 3 Stir flour, salt, egg white, and water together in a large bowl until very smooth. Adjust with more flour it's too runny. Add pork shoulder and coat thoroughly.
- 4 Spread a few spoons of excess "plaster" into a baking dish or pan. Add, fat-side up. Use a spoon to re-apply plaster to any spots that need it, as well as to the top.
- 5 Roast in the center of the preheated oven until the surface is dry and hard and an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), about 3 1/2 hours.
- 6 Let cool for 15 minutes to 1 hour. Break pork up into big chunks and transfer to plate. Add some of the pan juices that accumulated at the bottom of the pan. Cover with plastic wrap. Chill in the refrigerator, 8 hours to overnight.
- 7 Combine apple, onion, jalapeno, cilantro, salt, lime juice, and cayenne in a bowl for salsa.
- 8 Slice chilled pork into strips and then cut into 1/2-inch cubes.
- 9 Heat a dry, nonstick pan over medium-high heat. Brown pork in the pan, 3 to 5 minutes. Serve pork on warm tortillas with the salsa and lime wedges.
- Chef's Notes:
- You can use any herbs or spices you want to season the pork with, just don't season with salt.
- Let pork rest at least 15 minutes before removing plaster crust and serving, if not making into tacos.
- You can shred or chop the pork into smaller pieces if desired. You can also pan-fry the pork in reserved rendered fat instead of in a dry pan.
- Editor's Notes:
- The video shows how to make enough salsa for 6 tacos. The amounts above are doubled to make enough for 12 tacos.
- Nutrition data for this recipe includes the full amount of "plaster" coating. The actual amount consumed will vary.
Per Serving: 496 calories; 18.3 grams of fat; 59.7 grams of carbohydrates; 22.4 grams of protein; 52 milligrams of cholesterol; 4494 milligrams of sodium.