INGREDIENTS

6 lbs. Lard   
4 1/2 lbs. Fresh Boneless Pork Shoulder , cut into medium size cubes 
 Salt and Pepper to taste  
1 1/2 Tbsp. Sherry Vinegar  
1 tsp. Crushed Red Chile Flakes 
1 1/2 Tbsp. Fresh Parsley , minced 
24 each  6" Yellow Corn Taco Shells (10115)  
Piquillo Pepper Pesto , see related recipe 
Braised Kale , see related recipe   
Roasted Garlic Aioli , see related recipe 

DIRECTIONS

1.) Pre-heat a convection oven on low-fan to 225°F.

2.) Completely melt lard in a medium size saucepan over medium heat. Season pork with salt and pepper and place in a 4” half hotel pan, cover with melted lard. Cover pan with foil and place in pre-heated oven. Cook for 3 hours and 45 minutes, or until pork is fork tender. Remove pork and gently shred into smaller pieces. Reserve fat.

3.) Transfer cooked pork to a mixing bowl and season with sherry vinegar, crushed red chili flakes and minced parsley. Reserved covered on a hot line for assembly.

4.) For one order; spoon 2 ounces pork confit into 2 Mission® Taco Shells, top each with 1/2 ounce piquillo pesto, 1.0 ounce braised kale and a drizzle of roasted garlic aioli.

Recipe Using Same Product(s)

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  Steak Tacos