And here’s why:
1. They don’t cost that much to make – Pork shoulder typically is less expensive than ground beef. Corn tortillas, crisped up a little with cooking spray in a cast-iron pan, and a sprinkle of feta/cotija cheese, some cilantro sprigs, red onion, and sweet corn and a squirt of lime juice – all of these things are low-budget yet so tasty.
2. They are beyond easy to make. Cut up the pork shoulder into 2 inch chunks, toss with the juice of two oranges and limes, 1 tsp. each of cumin, oregano, and salt, and simmer in a dutch oven for several hours until tender. Then shred the meat and broil it (with some of the fat from the pan) until it’s nice and crispy on the edges.
3. They make it easier to live on a budget and still feel like you can do take-out without too much effort – I can’t say the same for Indian or Thai food, unfortunately, because I love it and can make it, but it ends up using half the dishes in my kitchen. This is definitely our new go-to way to make pork, right up there with slow-cooker pulled pork sandwiches.
