Kila's South of the Border Shredded Pork Asada
It's up to you what type of tortilla to be used(flour or corn) for this shredded pork goodness. Watch out...the pork will serenade you, and tempt your tongue to surround it,until you have devoured the whole taco like a ravenous dog.
I usually use white or flour tortillas, with a good mexican farmers cheese, or a cheese made just for enchiladas is also good.
Sauce (salsa), use tomatillo salsa for this sandwich.
Now that's good....
LIST OF INGREDIENTS
5 lbpork roast
1each serrano pepper
2each anaheim peppers
2each banana peppers
1 mediumwhite onion - chopped
1 mediumeach very ripe plantain
1 ctequila gold
1 tspground cumin
1 Tbspcumin seeds
1 tspkosher salt
1 tspchili powder
1 tspsweet paprika
How to Make Kila's South of the Border Shredded Pork Asada
- Wash, dry and broil the peppers, turn to make sure all of the pepper is blistered.
Cool and peel off the charred skin(s). Deseed the pepper and cut into big cubes, set aside.
In frying pan, sauté the onions with the cumin seed, black pepper, chili powder.
Add the pork roast and brown. Preheat the oven to 350 F.
Put the roast in a glass or ceramic casserole dish and cover with the saute’d onions.
Scatter the roasted peppers over the roast and cut up the plaintain in med. chunks and spread over the pork. Pour the tequila over the roast and then pour over the water.
Sprinkle the paprika and cumin powder. Sprinkle the diced sarrano and then cover with foil.
Bake for 2 to 3 hours or until able to pull the pork.
Shred the pork and pour most of the liquid into the pulled pork. Mash the plaintain into the pork and add some fresh diced red onion into it. Before serving, toss in fresh diced cilantro into it.