Pork shoulder tacos

On Tuesday evenings Seven Bays serves up $3 tacos, and now you can have them any (or every) night of the week at home.


5 lbs pork shoulder
½ onion, cut into rings
6 long slices of ginger
1 stalk of lemongrass
3 cloves of garlic, crushed
2 tbsp star anise 
2 tbsp cloves
6 bay leaves
1 whole nutmeg
2 dried chilis
¼ cup tamari
¼ cup rice vinegar
2 tbsp salt

Prepare a sachet with cheesecloth, fill it with spices and place into crockpot along with lemongrass, onion, ginger and garlic.

Cut the pork shoulder into large chunks, and set on top of ingredients in crockpot. Pour in liquids, top with water to skim the top of the meat, add salt, stir, put on low for eight hours. 

Strain meat, pick out ginger, onion, lemongrass, garlic and spice sachet. Pull it, then place back into crockpot with some of the pork broth.

Assembly: Prepare your hand-pressed corn tortilla, top with meat, your choice of pickled veggies, slaw, dressing and garnish.

Jane De Castro

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