Quote:
Originally Posted by blue02hd
https://www.facebook.com/buzzfeedtas...ns&pnref=story
Just finished off the left overs from last weeks recipe experiment. Really worth a go if you like pork tacos. I cooked at 250 for 3.5 hours instead of the recommended 350 for 1 hour. Used 3 extra metal skewers to keep the tower from falling over. Was REALLY nice!
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Well, I had to do a little re-engineering. I switched from the Pisa School to the Egyptian School. I think I'll do it on a rotisserie spit next time.
I thought the roast was boneless but it wasn't, so I made pork stock, too. It was a big bone so I'm going to save it for making a remouillage (a procedure that I just learned making the stock and a word that I can't pronounce).
The outcome was very tasty. Besides the ancho chili, I used hot chili powder that we bought in Hatch, NM. I'll use more next time for a little more heat and probably add a little minced garlic for personal taste.
Over all, it's a relatively easy meal except for that stacking thing.
Pat