One Pork Shoulder, Two Great Dishes, Three Wines
We got two great meals from one hefty Berkshire pork shoulder, with plenty of leftovers.
Pictured here is a Guajillo-Spiked Pork and Potato Taco, concocted from a recipe in Mexico One Plate at a Time, by Rick Bayless (Scribner, 2000), creator and chef of Frontera Grill and Topolobampo in Chicago.
This dish requires that you toast the dried guajillo chili…
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