From the Chef's Kitchen: Pig-Roast Tacos with Mojo Criollo and Mojitos
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This tasty dish comes from the kitchens of Bill Fuller's big Burrito Restaurant Group.
photo by Laura Petrilla
Simple Roasted Pork Butt
pork butt (shoulder)
2 cups sugar
2 cups salt
½ cup black pepper
Mix sugar, salt and pepper in mixing bowl. Place pork butt in baking dish. Rub cure mix into meat on all sides. Let pork butt sit in refrigerator overnight.
Scrape excess seasoning from pork butt. Remove pork butt from dish. Rinse dish.
Return pork to pan and place in a 300-degree oven for 10-12 hours. The pork butt is ready when the bone pulls out of the meat easily.
Let pork rest at room temperature for 10 minutes. Remove excess fat and bones while still very warm. (You may want to wear rubber gloves.) Shred pork with your hands.
5 peeled garlic cloves
1 tablespoon salt
1 cup lime juice
½ cup orange juice
seeded and minced
¾ cup vegetable oil
Peel garlic, smash with side of your knife. Pour salt over garlic and mince until a fine paste.
Heat vegetable oil until almost smoking. Combine garlic, juices and pepper in a bowl. Drizzle juice into hot oil, whisking vigorously.
Pile of warm Reyna tortillas
Thinly shaved cabbage
Sliced fresh lime wedges
Make Simple Roasted Pork Butt.
Make Mojo Criollo.
Place pork in tortillas with sliced avocados, cabbage and lime. Squeeze some lime and eat!
Makes 6-8 tacos.
1 tablespoon sugar
2 tablespoons mint leaves
1 lime, halved
2 ounces Cruzan
3-4 ounces club soda
Muddle together mint leaves and sugar. Squeeze limes into mixture. Add rum and ice. Shake well. Pour into rocks glass. Top with club soda.Garnish with wedge and mint sprig.
Did you know? Contrary to its name, pork butt comes from the pig’s shoulder. The hindquarter cut is called ham.
BILL FULLER | BIG BURRITO RESTAURANT GROUP
Big Burrito Full Service Catering, 5740 Baum Blvd., East Liberty; 412/361-3272, bigburrito.com/party