A few weeks ago, when I first endeavored into pork cookery, Leah suggested I make these bomb pork tacos. They go in the slow cooker. They're a lot like pulled pork. I know that Jesse likes pulled pork, and that I like tacos. So.... we ordered some pork shoulder from Fresh Direct, so I could make them. I have a tiny slow cooker. It's the perfect size for two people, but most slow-cooker recipes are not written in base-2, so I'm always trying to figure out how to scale stuff down for size if nothing else.
Fresh Direct decided it was going to be funny. When I ordered 1 boneless pork shoulder from them, they projected the size at about 5 1/2 pounds. So, I planned to cut it in half and use the other half for some other slow cooker recipe.
The pork shoulder we got was SEVEN POUNDS!!!
So this morning, there I was, sawing into a 7pound pork shoulder, trying to get a hunk off that would fit in my ittybitty crock pot.
I finally managed it, and set the thing up to cook.
Fast-forward eight hours. I pulled the pork out in chunks (because it was so tender that it fell apart.... WIN) and shredded it, like the recipe said. But then, the recipe said to pour a half-cup of the liquid from the cooking over the pork, and serve.
That liquid did not look to me like it would enjoy being poured straight over hte pork. So, I did what anybody who's like me would do. I poured it into a saucepan, reduced it a little, pureed it with my immersion blender, and then put the pork into the sauce and let it stew for a few minutes, to really infuse it with the flavor of the sauce stuff. I stand by that decision, because it was delicious.
We had these in wraps with shredded spinach and cut up tomatoes, and ricotta instead of sour cream or other cheese. Ricotta serves the purpose of both. It was..... delicious and fabulous.
And luckily, I now have tons of that left over, and probably 4 pounds of pork shoulder still sitting in my fridge waiting for me. Maybe even more. I don't know what I'm going to do with it, but I'm definitely open to suggestions!!!