What can one say except sriracha and good ole Cholula felt more appropriate with all the fire roasting I was doing.
Pork Shoulder was salted with maldon, then placed in bag with big sprig of rosemary, four sprigs of thyme, three crushed garlic cloves some fresh basil leaves, and three fresh sage leaves.
Pork Shoulder @ 60C for 24hrs (Steak like texture), then oven at 400F for 15min.
Mission tortillas, greek yogurt, fire roasted peppers, fire roasted jalapeno's, red onion, green onion, cilantro, avocado, tomato's, lime, and the most important (and unfortunately off camera) the drippings from the bag reduced in the cast iron roasting pan...amazing flavor!!!
