I was really craving tacos this weekend, specifically pork tacos. Drew recently gave me a new tagine for valentine’s day and it occurred to me that it would be a perfect vessel for roasting a pork shoulder. The idea being that the conical shape would help to condense moisture and keep the pork juicy. To begin I created a rub using minced garlic, salt, pepper, cumin, Mexican oregano, red pepper flakes and the juice of one orange. I smeared this combination all over the entire pork shoulder and placed in the tagine over a bed of sliced onion along with quartered oranges and bay leaves. I added a few splashes of beer to add moisture.
I cooked the pork with the lid on for about 3 hours at 350F. I removed the lid and continued to cook uncovered at 425F in order to crisp it up along the edges. I removed the tagine from the oven and let the pork shoulder rest before cutting into chunks.
I created a pico de gallo using red and orange bell peppers in place of tomato. I combined finely diced bell peppers with onion, garlic, serrano and lime juice. I placed the pork meat in tortillas and topped with the pico de gallo. I served this with refried pinto beans as well as roasted poblanos and calabacita cooked in a cream sauce.
Though I’m certain pork is not something often cooked in a tagine, I found it to be an exceptional cooking method for the shoulder. The meat came out very juicy and full of flavor, definitely something that I will be making more of in the future, the taco craving was definitely satisfied.