Red Cooked Margarita Pork Food

RED COOKED PORK

Steps:

• Bring a large pot of water to a boil over medium-high heat. Add the pork and gently boil for about 10 minutes, skimming off any scum as it forms on top of the water. Drain the pork and rinse to remove any remaining scum.
• In a large wok or cast-iron skillet over medium-high heat, combine the sugar and 2 tablespoons water and stir until it dissolves. Tilt the wok or skillet to swirl the mixture, without stirring, just until it bubbles and begins to turn slightly darker in certain spots, 4 to 5 minutes. Be sure to watch it carefully so that the sugar doesn't burn as the sugar can turn from brown to black in seconds.
• Add the pork and cook it with the caramelized sugar, stirring frequently, until the pork is browned and smells fragrant, about 4 minutes.
• Add the scallions, garlic, ginger, and star anise and toss for 1 to 2 minutes to give the aromatics a quick cook. Add the rice wine, both soy sauces, and enough water to cover the pork, about 2 to 3 cups. Stir to combine and then cover and ever-so-gently simmer the pork over low heat until tender, at least 1 hour and, for maximal sublime tenderness, for up to 2 hours.
• Once the pork is tender, take a look at the cooking liquid. If you prefer a thicker sauce, transfer the pork to a plate, return the heat to medium-high, and simmer, uncovered, until the sauce reduces to the desired consistency, 10 to 15 minutes. Be careful not to reduce the sauce too far as you're going to want generous servings of the sauce to go over the pork and rice. Taste the sauce and, if desired, adjust with more soy sauce or sugar. Spoon the pork and sauce over rice. (You can refrigerate or freeze leftovers and gently rewarm it.)

SLOW COOKED ORANGE PORK ROAST TACOS

Steps:

• Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
• Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
• Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
• Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.
• Use the leftovers from this recipe to make Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions.

MARGARITA PORK TENDERLOIN

Steps:

• Combine the first 10 ingredients in a shallow dish or large zip-lock freezer bag.
• Slice pork diagonally into 1-inch thick slices; add to tequila mixture.
• Cover or seal and chill for 1 hour, turning occasionally.
• Remove pork from marinade and throw away marinade.
• Grill, covered with grill lide, over high heat for 3-4 minutes on each side or until done.

PORK MARGARITA

Steps:

• Use a food processor to grind store-bought unflavored pork cracklings and dried chiles de arbol to taste until the mixture resembles a coarse meal.
• In a shaker filled with ice, shake the tequila, lime juice, Cointreau and tangerine juice. Rub the edge of a chilled cocktail glass with a lime, then dip the glass into the pork cracklings. Strain the liquids into the glass and garnish with the chili pepper if desired.