Rating: 5 stars
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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.

Recipe Summary

3 hrs 35 mins
8 hrs 15 mins
12 hrs 5 mins
15 mins
12 tacos


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Plaster:
For the Salsa:


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

  • Season pork all over with rosemary and freshly ground black pepper.

  • Stir flour, salt, egg white, and water together in a large bowl until very smooth. Adjust with more flour it's too runny. Add pork shoulder and coat thoroughly.

  • Spread a few spoons of excess "plaster" into a baking dish or pan. Add, fat-side up. Use a spoon to re-apply plaster to any spots that need it, as well as to the top.

  • Roast in the center of the preheated oven until the surface is dry and hard and an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), about 3 1/2 hours.

  • Let cool for 15 minutes to 1 hour. Break pork up into big chunks and transfer to plate. Add some of the pan juices that accumulated at the bottom of the pan. Cover with plastic wrap. Chill in the refrigerator, 8 hours to overnight.

  • Combine apple, onion, jalapeno, cilantro, salt, lime juice, and cayenne in a bowl for salsa.

  • Slice chilled pork into strips and then cut into 1/2-inch cubes.

  • Heat a dry, nonstick pan over medium-high heat. Brown pork in the pan, 3 to 5 minutes. Serve pork on warm tortillas with the salsa and lime wedges.

Chef's Notes:

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.

Editor's Notes:

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.

Nutrition Facts

496 calories; protein 22.4g; carbohydrates 59.7g; fat 18.3g; cholesterol 52.1mg; sodium 4494.2mg. Full Nutrition