I have a question about the ingredient "boneless pork shoulder (not too lean), cut into 3/4-inch chunks" on the recipe "Slow-Cooked Pork Tacos" from merrill.
Would pork tenderloin work for this? Or is it too lean?
Usually you want the shoulder for slow cooked pork, but if you have to use loin, just realize it will be on the dry side. You might want to cook it a bit less.
I would probably find myself adding some bacon fat or other rendered fat to the tenderloin as it cooks, to make it less dry and give more flavor to the sauce. I agree with nutcakes about cooking it less too, as it will get hard if overcooked. I'd cook down the sauce, with everything except the browned meat added in, and then put the meat in towards the end til it's heated through, checking it every 5 minutes or so - I wouldn't expect it to take very long at all.
Why would you use such a relatively expensive cut in a recipe like this? It's the fat and connective tissue in pork shoulder that makes a dish like this tasty.
Please enter a valid email address.
Well played. You deserve a cookie.
This eggplant recipe might be the best use for your microwave
Recipe of the Day
Messy End-of-Summer Treats
Hops To It—Shop Beerware!
5 Riffs on Brown Bag Popcorn
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.