If there's anyone we can trust to advise us on how to cook pork, it's the National Pork Board, which supplied this recipe for a tasty preparation of boneless pork shoulder that's cubed, browned in oil, and then braised in chicken stock with sautéed onions, jalapeños, and garlic. After simmering for about an hour, the pork turns out tender and juicy, ready to be served with its pan sauce accompanied by warm tortillas, chopped cilantro and onions, sliced avocado, black beans, lime wedges, sour cream, and the salsa of your choice.
Recipe: Pork With Chiles and Lime
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