"Plastered" Pork Tacos with Apple-Jalapeño Salsa Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 servings.

• Pork: 1 (3 ) pound bone-in pork shoulder roast
• 2 tablespoons minced fresh rosemary
• 1 tablespoon freshly ground black pepper
• Plaster: 2 cups all-purpose flour, or more as needed
• cup water, or more as needed
• cup kosher salt
• 1 large egg white
• Salsa: 2 cups finely diced Honeycrisp apple
• cup finely diced white onion
• cup seeded and finely diced jalapeo pepper
• cup chopped fresh cilantro
• 2 limes, juiced, or to taste (Optional)
• 1 teaspoon salt, or to taste
• 2 pinches cayenne pepper
• 12 flour tortillas, warmed
• 2 limes, cut into wedges, or as needed (Optional)

Directions

1. Preheat the oven to 325F (165C) with the oven rack positioned in the center.
2. Season all sides of the pork shoulder with minced rosemary and freshly ground black pepper.
3. In a large bowl, stir together the flour, water, cup of salt, and egg white until the mixture is smooth. Add more flour if the "plaster" is too runny.
4. Place the pork shoulder in the bowl and coat it thoroughly with the "plaster" mixture.
5. Spread a few spoonfuls of excess "plaster" into a baking dish or pan, then place the pork shoulder fat-side up. Reapply the "plaster" with a spoon to any spots that are not covered, including the top.
6. Roast in the center of the preheated oven for about 3 hours or until the surface is dry and hard. The internal temperature should read 185F (85C) on an instant-read thermometer.
7. Let the pork cool for 15 to 60 minutes.
8. Remove and discard the "plaster" crust. Break the pork into large chunks and transfer them to a plate, adding some of the accumulated pan juices for flavor.
9. Cover with plastic wrap and chill in the refrigerator for 8 hours to overnight.
10. Meanwhile, prepare the salsa: In a bowl, combine the diced apple, onion, jalapeo, cilantro, lime juice, salt, and cayenne pepper. Set aside.
11. Slice the chilled pork into strips, then cut into -inch cubes.
12. Heat a dry nonstick skillet over medium-high heat. Add the cubed pork and brown it for 3 to 5 minutes.
13. Serve the pork on warm tortillas with the prepared salsa and lime wedges. Optionally, squeeze fresh lime juice over the tacos for added zest.

Chef's Notes

• You can use any herbs or spices to season the pork, but avoid adding salt during this step.
• Allow the pork to rest for at least 15 minutes before removing the "plaster" crust, especially if not making tacos.
• If desired, you can shred or chop the pork into smaller pieces, or pan-fry it in the reserved rendered fat instead of using a dry skillet.

Nutrition Facts (per serving)

• Calories: 496
• Total Fat: 18g (23% Daily Value)
• Saturated Fat: 6g (30% Daily Value)
• Cholesterol: 52mg (17% Daily Value)
• Sodium: 4494mg (195% Daily Value)
• Total Carbohydrates: 60g (22% Daily Value)
• Dietary Fiber: 4g (16% Daily Value)
• Total Sugars: 5g
• Protein: 22g (45% Daily Value)
• Vitamin C: 11mg (12% Daily Value)
• Calcium: 126mg (10% Daily Value)
• Iron: 5mg (26% Daily Value)
• Potassium: 415mg (9% Daily Value)