A perfectly seasoned slow-roasted pork tacos recipe
I couldn’t bring myself to serve food I knew wasn’t right, so I changed gears. I shredded the meat so I could season it properly throughout and threw a taco party. Now, I’m from southern California, home to some of the best tacos in the world, but the pork ones I made then are among the most memorable I’ve had.That was the day that I learned how crucial it is to give salt the time to distribute itself and diffuse. It’s why we salted our meat the night before cooking at Chez Panisse. And that’s why you should make it a habit to season earlier, too.