My CA/Okie Dinner with Heritage Berkshire Pork


Great fun dinner!  A true infusion of cultures, place and time. Pulled pork, slow roasted in my green sauce, Okie Guacamole, Sourdough Tortillas, Sweet and Tangy Coleslaw, made this an unforgettable meal.  The Berkshire bone-in shoulder roast was melt-in-your-mouth succulent. Charred, then slow roasted in my E-Z  green sauce.  We ate soft tacos, built with the luxurious pork, fresh from the pan sourdough tortillas, some cheeses, and creamy coleslaw for a bit of acidity and crunch. Two salsa; Chile Verde and Okie Guacamole, gave us a little “lagniappe” over the top, we love.  Farmstead Heritage Berkshire Pork from “Dave’s Meat Service”.

Pork ‘n Green Sauce recipe is posted here:  The Okie Guacamole, Chile Verde, Sourdough Tortillas, Creamy Sweet and Tangy Coleslaw recipes will come soon in future post.

Pork ‘n Green Sauce

  • 4 or more lbs. Pork shoulder Roast bone-in.  Best to use Heritage Berkshire/Kurobuta Pork
  • 1/4 to 1/2 cup filtered water
  • 1 tablespoon black pepper corns
  • 1 tablespoon white pepper corns
  • 1 tablespoon sea salt
  • 4 cloves garlic
  • 1/4 teaspoon ground ginger
  • 1 cinnamon stick 4 inch
  • 1/4 teaspoon allspice berries
  • 1/4 teaspoon juniper berries
  • 1/2 teaspoon Cumin seed
  • 6 medium tomatillos
  • 1 large sweet onion
  • 1 large bell pepper
  • 1 Pasilla-Ancho pepper
  • 1 jalapeño pepper

Cover roast with spices.  Broil to brown on both sides.  Clean vegetables.  Remove paper skin from tomatillos.  Slice peppers in half, remove seeds and membranes.  Use gloves when handling the hot peppers.  Slice onion in half.  Broil vegetables on a rimmed baking sheet until partially charred.   When roast is browned, add charred vegetables, garlic and any juices accumulated on baking sheet, under the meat.  Roast covered at 250° degrees turning every 2 hours also add more water if needed.  When pork is fork tender, it’s done.  Usually 4-6 hours.  Set roast aside.  Let vegetables cool.  Place all vegetables and spices in blender, chop cinnamon if needed.  Puree to smooth, strain through a sieve.  Add sauce to meat, shred or pull apart roast as desired.  Enjoy!

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