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"Plastered" Pork Tacos with Apple-Jalapeno Salsa

These fresh tacos start out with preparing the pork shoulder by rubbing it down with rosemary and pepper before a salted flour "plaster" coating is mixed up and spread all over. After it's roasted until the coating is dry and hard, and the internal temperature indicates doneness, we then wrap up chunks of the meat and chill it overnight. Slice up the chilled pork, pan-fry it, and add it to tortillas with a fresh apple and jalapeno salsa we whip up. Get Chef John's recipe for "Plastered" Pork Tacos with Apple-Jalapeno Salsa.

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