|The cans are at the bottom.|
|The mural just keeps getting better all the time!|
As far as the weather went, today was a soup day. With a quick lunch in our bellies, I was off to the food bank to help with some sorting.
|Possibly the worst photo I've ever taken.|
I got home and immediately set about getting dinner in the oven.
|Three hours later and this becomes tacos!|
|Yes, that's an actual Cult bike!|
"So Much Win" Pork Tacos
Step 1: Stem and seed a bunch of good quality dried chilies (guajillo, ancho, California, etc...) and place in pot.
Step 2: Add about 2 cups chicken stock or enough to about cover the chilies. Bring to a boil and simmer for a bit. Let them steep while you visit a food bank.
Step 3: Bust out your blender. Throw in your chili "tea", good dashes of cider vinegar and lime juice, chopped onion, garlic, salt, pepper, cumin, coriander and oregano. Set phazers to liquidate.
Step 4: Oil and season a nice piece of pork (I used a rib roast but almost any chunk will do - fatty is good).
Step 5: Set your biggest heaviest pan to high, oil it and sear the pork all around. Remove. Turn off the burner.
Step 6: Add liquid from blender and fry it in the rendered fat.
Step 7: Place pork back in the pot and put in oven set to 250F, covered.
Step 8: Remove from the oven about 3 hours later (depending on size of roast - ours was about 2lbs) and pull as you would for pulled pork.
Step 9: Serve on toasted tortillas with all sorts of nice things like roasted peppers, avocado, hard cheese and salsa verde.