Made the Cooks Illustrated Recipe below for about the 5th time. It is pretty easy to braise in one pot and throw everything in, but doesn’t give me the same texture and appeal that my other recipe for Tamarind Glazed Pork Shoulder gives. Also made an un-noteworthy salsa on the side with radish, lime, orange, cilantro. The radishes were bigger than usual and I sliced them early and chilled them in ice water. The tacos would’ve benefited more from lizano and avocado only.

Just when I was about to give up on this dish, we made some Chipotle (the fast food burrito chain)-style burrito bowls with the leftover rice (jasmine), corn, black beans, and cilantro. Such and easy dish for weekday lunches.

E has rejected the pork this time around and surprisingly has resisted the black beans. He has always loved any form of bean. So he opted instead for mac and cheese with leftover fajita meat mixed in.


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