So I thought it would be appropriate for all to discuss things that will be made the next few days involving pork in a Mexican preparation.
I was inspired by a prep i saw Rick Bayless do where he cooked it sous vide and then chilled, sliced, then pan seared it. Crunchy, soft, porky....
I started a dry marinade on pork shoulder on Monday of this week. Cooked it yesterday into carnitas and packed it tightly into a bowl....tomorrow I will un-mold the bowl, slice a piece of sear all sides. Served with Bayless' homemade mole.
Food porn to follow tomorrow!