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Slow-Cooked
Pork
(Mark Peel and Nancy Silverton)
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when
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~ Fran Lebowitz
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Slow-Cooked Pork
Mark Peel and Nancy Silverton at Home
1994, Warner Books
 
"The secret of this richly seasoned and aromatic dish is long
slow
cooking.
As the flavors meld, the meat becomes so tender
it literally
falls apart. Our
kids
like this because it reminds
them of Mexican
fast food."
4 slices thick-cut bacon, cut into
1/2-inch pieces
3 1/2 pounds boneless pork shoulder or
butt, trimmed of fat,
and
cut into 2-inch pieces
3 1/2 teaspoons ground cumin
3 1/2 teaspoons ground coriander
1 1/2 teaspoons coarse salt
2 teaspoons coarsely ground
black pepper
1 cup red wine vinegar
1 tablespoon honey
1 large white onion, cut into eighths
6 large garlic cloves, chopped
1/4 teaspoon crushed red pepper
1 fresh jalapeño pepper,
finely chopped
3 thyme sprigs, or
1/2 teaspoon dried thyme
1/2 cup beef broth
1/2 cup water
12 flour tortillas (6 inches each)
Garnish:
2 small tomatoes, chopped
1 avocado, peeled and sliced
1/4 cup coarsely chopped cilantro
1 jalapeño, minced
In a heavy 12-inch skillet or shallow pan sauté the bacon and drain on
paper towels. Pour off all the fat and return 3 tablespoons to the pan. Add
the pork to
the pan with the bacon fat, and toss with cumin, coriander, salt and pepper. Over high
heat brown the meat well on all sides. Cook in
batches
if necessary, as the meat will not
brown well when crowded.
In a small saucepan stir together the vinegar and honey, bring to a boil
over medium heat, and reduce to 1/2 cup. Pour over the meat in the pan and add the onion,
garlic, red pepper, jalapeño, and thyme. Scraping the bottom of
the pan, mix all the
ingredients together, lower the heat, cover, and simmer for 1 hour 30 minutes. The meat
should be tender and caramelized, with
only a little liquid left in the pan.
Remove from the heat and pull apart into smaller chunks with 2 forks.
Serve in warmed flour tortillas topped with tomatoes, avocado, cilantro
and jalapeño.
Serves 6.
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