In addition to making tacos today, we'll start the pork stock for tomorrow's ramen. I'll post the full ramen recipe tomorrow. Between the slow-cooked pork and very slow-cooked stock, it's a fair amount of cooking time (your house is going to smell fantastic). You can always cook the pork a day in advance if you want to break up the recipe some.
If you plan to follow along for both recipes, read all the way through this post for the full ingredient list. I've included everything you'll need for tacos, stock, and ramen. There's a bit of ingredient overlap, so you won't be stuck with any leftover cilantro when all is said and done. Both recipes call for some quick pickling. If you've never pickled before (or even if you have!), I highly recommend both the pickled onions and spicy pickled radishes. Chances are you already have the ingredients in your pantry, the recipes take only a few minutes of active time, and then the pickles are ready in an hour. That's a lot of bang for your buck.
Let's get started on that pork.
Bone-in pork shoulder
1/4 cup brown sugar
2 tbs cayenne pepper
1 tbs salt
Radishes, thinly sliced*
Pickled onion (recipe via Bon Apétit)
PORK STOCK (FOR RAMEN)
1 onion, quartered
5 cloves garlic, peeled
2 carrots, split in half
2 celery stalks, split in half
*These items will also be used in the ramen.
Transfer pork to a large cutting board to rest. If you're making pork stock, increase heat to 450°. Drizzle stock vegetables with vegetable oil, and roast until browned, about 30-45 minutes.
While vegetables roast, shred pork using two forks. Drizzle with a couple tablespoons of the rendered cooking liquid. Keep half the pork for tacos, and set aside the other half for tomorrow's ramen. (You can make the pulled pork a day in advance.)
Add pork bone, roasted vegetables, and water to a slow cooker (normally I don't hold with making stock in a slow cooker, but we're making an exception for overnight cooking). Let cook overnight, and enjoy the delicious smell you'll wake up to. We'll deal with that stock tomorrow.
To make tacos: Arrange shredded pork in one layer on a baking sheet, and place under broiler for about 3-5 minutes, or until ends are crispy and browned. Set pork, toppings, and tortillas on the table and let people assemble their own.
INGREDIENTS FOR TOMORROW'S RAMEN
Vegetables (I'll be using kale and mushrooms tomorrow, but bok choy, peas, and corn are also great here)
Spicy quick pickled radishes (recipe via Cookie + Kate)
**You can find these items at any Asian grocery. Richmonders, get thee to Tan A.
Check back tomorrow and we'll cook up some ramen.