what’s the recipe for the pig?
I did scratch made beef stew tonight
Pig is just roughly pulled pork shoulder (how you get there doesn’t really matter: sous vide, slow cooker, pressure cooker, grill, etc). If you pull it too much you’ll end up with a texture like onion straws... More traditional seasonings are whole orange and juice, bay leaf, garlic, onion, cinnamon stick, Mexican oregano. I usually add some extra orange juice, smoked paprika, cumin, and maybe some dried chili’s to the party.
After it is cooked and pulled I put it in the fridge to crisp up the next day(easier to do the bulk of the cooking the night before for me, but can be crisped right after pulling as well). I crisp under the broiler, just lay the pork on a sheet pan 3” under the broiler and toss with tongs every minute or so until it is brown and crispy to your liking.
