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?
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A question about a recipe: Slow-Cooked Pork Tacos
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added over 5 years ago
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.
added over 5 years ago
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.
added over 5 years ago
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.
