My family and I really enjoyed this. My two year old chowed on it, and he has been stubborn about eating anything lately. It was very moist and flavorful.
The reason I give it four instead of five stars is because it was too salty. I used table salt instead of Kosher salt, and of course AFTER I cooked it I read a review informing me that table salt would taste too salty. I guess it's sort of my fault, but it would have been great if that advice was somewhere in the recipe.
When I realized how salty it was, midway through cooking, I scooped out some of the broth, though it pained me to remove all of that other flavor, and I just added plain water. I also added a little brown sugar because sweet and salt complement each other. I added just enough to cut the salty flavor some, but not enough to make it taste sweet. This salvaged it and the meat tasted perfect.
Other adjustments I made were adding cayenne and fresh cilantro, and when it was cooked through I poured out most of the broth and put it in the oven for a few minutes to crisp up the edges, then I pulled the pork.
I also made a gravy for it with a roux and some reserved broth. That was way too salty as well, so I had to add more water and sugar. It was awesome. That gravy was a total experiment and I was fully prepared for it to fail, but it was really good.
Served with slices of avocado and tomato
Anyway, if you're like me and you don't have Kosher salt on hand, then use less table salt than you would if you had Kosher.
Was this review helpful?
1 user found this review helpful
My family and I really enjoyed this. My two year old chowed on it, and he has been stubborn...