Method and technique
-Sear pork shoulder, cut into 4 inch blocks, in manteca add to heavy bottom braiser
-Sweat onion, garlic, chiles, epazote and peanuts in reserved manteca and fond
-Add chicken stock to deglaze and combine cooking liquid with pork
-Braise until tender, allow to cool in cooking liquid
-Remove meat and strain solids from the liquid, place solids in blender and add just enough liquid to puree smooth
-Pass contents of blender through chinois and adjust consistency with strained liquid, season with salt and pepper
-Pull pork into large chunks, trimming any excess fat away
-Just before serving, heat up the pork with the sauce, arrange on crisp tortillas
-Garnish with shaved radish and grilled spring onions
Recipe submitted by: Executive Chef Jeremy Lycan
Niche Restaurant
Geneva Il, 60134
630.262.1000
