News The Morning News
posted by April 2 at 8:24 AMon
Soaring: Attacks on US forces in Iraq.
Not Over Yet?: Zimbabwe’s state-run newspaper, after four days without results in presidential election, predicts a runoff.
Relief?: Bipartisan coalition works toward mortgage foreclosure bill in Senate.
Rationed?: Farmers to plant far less corn than needed to meet demand.
Rationalizing?: Bush Won’t boycott Olympics opening in Beijing, because they’re “about athletes, not politics.”
Badass: Gregoire signs nation’s toughest restrictions on toxic toys.
Taxed: New York smokers, who may soon pay nine dollars for a pack of cigarettes.
Approved: Tolls on 520 floating bridge.
First, make the rub, combining:
2 Tbsp smoked paprika (or to taste)
2 Tbsp sweet paprika (or to taste)
2 Tbsp brown sugar (or to taste)
1 Tbsp toasted cumin seeds (or to taste)
Trim of excess fat:
3 1/2 pounds pork butt (pork shoulder)
Press rub onto pork and refrigerate, covered, overnight.
Put the meat in a large casserole or Dutch oven with:
2 cups salsa verde (recipe below)
1 onion, finely chopped
3 cups chicken stock
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 Tbsp fresh chopped oregano (or 1 teas dried)
Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, tear meat into large shreds. Roast meat for 15 to 20 minutes until brown and crispy.
While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups.
Return the meat to the Dutch oven. Stir in:
1/2 cup chopped cilantro. Season with salt to taste and serve with:
Heated corn tortillas
thinly sliced cabbage, very thinly sliced
Cotija cheese, or grated Monterey Jack cheese
Crema fresca or sour cream
Chopped cilantro leaves for garnish