Plastered Pork Tacos with Apple-Jalapeño Salsa

Ingredients

• pork shoulder roast (1 (3 1/2) pound)
• rosemary (2 tablespoons)
• black pepper (1 tablespoon)
• all-purpose flour (2 cups)
• water (0.75 cup)
• kosher salt (0.5 cup)
• egg white (1 large)
• Honeycrisp apple (2 cups)
• white onion (0.67 cup)
• jalapeño pepper (0.5 cup)
• fresh cilantro (0.5 cup)
• lime juice (2 )
• salt (1 teaspoon)
• cayenne pepper (2 pinches)
• flour tortillas (12 )
• lime wedges (2 )

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C). Arrange oven rack in center position.
2. Season all sides of the pork with rosemary and black pepper.
3. Stir together flour, water, 1/2 cup salt, and egg white in a large bowl until very smooth. Add more flour if the mixture is too runny. Coat the pork shoulder thoroughly in the mixture.
4. Spread a few spoonfuls of excess 'plaster' into a baking dish or pan. Add the pork shoulder, fat-side up. Re-apply plaster to any spots not covered and the top.
5. Roast in the center of the preheated oven until the surface is dry and hard and a thermometer inserted into the center reads 185 degrees F (85 degrees C), about 3 1/2 hours.
6. Cool for 15 minutes to 1 hour. Remove and discard the 'plaster.' Break the pork into large chunks and transfer to a plate, adding some accumulated pan juices. Cover with plastic wrap and chill in the refrigerator for 8 hours to overnight.
7. Combine the diced apple, onion, jalapeño, cilantro, lime juice, salt, and cayenne pepper in a bowl to set the salsa aside.
8. Slice the chilled pork into strips, then cut into 1/2-inch cubes.
9. Heat a dry, nonstick skillet over medium-high heat. Add the pork and brown for 3 to 5 minutes. Serve on warm tortillas with salsa and lime wedges.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 496
• fat: 18 g
• sats: 6 g
• carbs: 60 g
• fibre: 4 g
• protein: 22 g
• salt: 4.494 g