"Plastered" Pork Tacos with Apple-Jalapeno Salsa
I was in the mood for some pork tacos, but I was looking for a bit of a change of pace from the normal carnitas-style I would usually make, which led to this wild and crazy experiment. The "plaster" coating traps all the moisture and flavor of the pork in while it bakes, creating the best pork taco I've had in a while.
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.
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.