After all the cooking earlier, finally got to dinner. It was a little time consuming, but was definitely worth it. I started this while everything else was simmering in the stock pot. Pretty easy too!
Then cover the pork on all sides with the mixture.
Cover with plastic wrap and refrigerate for at least 2 hours. This was perfect to get other stuff done during the day. Then pull out and let come to room temperature, at least twenty minutes.
Once room temperature place in a hot pan (we used cast iron), but I’m thinking next time after searing it that I’d put it on the grill. But I did it exactly as the recipe stated. So we seared it on the top for 7 minutes, flipped it over and did it again for 6 minutes. Don’t touch the meat during this process, it lets the seasonings combine for a great crisp coating.
This process was a little smoky. Make sure to open the windows!
After searing on both sides you’re supposed to let it sit in the hot pan for another 5 minutes and then pull out and let it rest for 5 minutes after that. Once we did that we pulled it out to cut it and it was still not cooked all the way. I already had the oven on for something else, so I put it in there in the skillet and cooked it for a few minutes and voila the pork was done!
Next slice it up and make tacos.
The tacos were delicious and even better with the Tomatillo Salsa Verde that I posted about earlier.
sorry if the pictures look a little blurry, used the wrong camera oops!
Hope you enjoy
Here is the recipe card already for you if you want to just print it here.