#pulled pork
17.04.2022
After telling Andrzej that I won’t spend my whole Easter in the kitchen, cooking 9328938 courses, I proceeded to spend my whole Easter in the kitchen cooking one course and three side dishes.
But we had lunch in the garden (is warm enough now) and had a nice peaceful day.
#107of365
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Jackfruit (Artocarpus heterophyllus)
Harvested our first jackfruit of the season! I was always worried that I wouldn’t know when it was ready, but the smell of the fruit was the giveaway - a sweet, fruity aroma filled the back yard. They are not small fruits, ours weighed in at a whopping 28.6 pounds.
Got out my tools (bread knife, steak knife, bowls, and gloves), and spread out on the kitchen floor. It felt like I was cutting a basketball in half. The outside gave when pushed on, but was not soft or mushy. The internal part of the stem ran the length of the fruit, and had the texture like a tough mushroom. The remaining parts of the fruit are a series of rubber band like fibers, the edible pods, and the seeds.
After making a series of cuts, I was able to pry the halves apart. But by this time the rubber gloves had torn, so I just dug into the latex filled mess with my bare hands. Once I figured out the pattern in which the pods were arranged, it became a much quicker process. However, the fibers were dense, and seemed to be trying to protect the pods from my eager fingers. In all, I filled 2 big freezer bags with fruit: 1 for eating fresh, the other to freeze for use later.
What was left, was a shell of what I had started with; shredded and only a fraction of the weight. A prime example of why jackfruit is being used as a pulled pork substitute.
Last year, after we ended up with so many seeds, we searched online for a use for them. They can be cooked in many ways, of which we prefer boiling. Once done they have the consistency of a potato, with a nutty flavor.
The edible pods are actually petals, hundreds which form internally. You either love jackfruit or hate it. The texture is strange - crisp yet chewy. Said to smell and taste like Juicy Fruit gum.
Total time: 2 hours
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CARNITAS TACOS (PULLED PORK)
Adapted only a tiny bit from Smitten Kitchen
We often buy already cooked pulled pork here, but last night A decided to try making his own. This wasn’t an easy endeavor, since we don’t have a slow cooker or even a crock pot. But wow, fancy tools don’t matter when you have delicious meat and spices. This was super delicious, compounded by the fact that we made our own tortillas and a delicious slaw.
Ingredients:
3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
½ cup orange juice
¼ cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon Kosher salt, plus more to taste
Corn tortillas, for serving
Avocado slices, chopped cilantro and slaw
Directions:
1. Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat. Seriously, don’t touch it!
2. After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently, only as needed.
3. When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on tortillas with slaw.
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Said it before and I’ll say it again, the pulled pork with sharp provolone and long hot peppers from Tommy DiNic’s in Reading Market is the best sandwich in America!
Always like mine with extra “gravy” to make the bread a little softer…
Recently went back for our annual visit and they did not disappoint…
Philadelphia is one of the most exciting food cities in the country and worth traveling to for an eating adventure. Just be sure to make DiNic’s your first stop!
Tommy DiNic’s
Inside Reading Terminal Market
1136 Arch St.
Philadelphia, PA 19107
215-923-6175
tommydinics.com
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