“This is a simple braise, and it wont take long to get going: five minutes on all sides to get the crust dark golden brown; another five for the aromatics; then you set it on the stove at lunch, and it’s done by the time you get home from work. The cook time, however, is long, and it needs to be long. If you had a full day to cook it (like six or eight hours) that would be better. The minimum here is 2 hours. And, it’s really important to heavily season the pork; more than you think it needs. Put enough spice and salt on the outside so that no more can stick. Then sear it in a pan as hot as your stove can get it, starting with the fat-side first, letting the fat render into the rest of the oil, (the more fat you have in the pan, the better it’s going to taste!). Tacos are awesome. Simply awesome. I usually cook a lot and let it rest in the fridge so I can eat it all week for lunch. Because. I. Love. Tacos!"
~Chef Abraham Risho