Some girlfriends and I went to dinner the other night at Casual Habana Cafe
here in Hackensack. I highly recommend the restaurant, their food is amazing!
I ordered the baby Pernil and got a huge shank. After amazing apps and salad and tostones I took most of the pork home, contemplating what I would do with it.
I had a bunch of citrus fruit but I used it to make a batch of sangria. Rummaging through my fridge I came up with a plan – tacos!
The sangria was going to give me everything I wanted in a braising liquid for the pork – wine to tenderize and lots of fruit and flavor! I poured about a third of a cup in a small skillet, shredded the pork off the bone, and cooked it covered over a low flame for about 15 minutes. I then uncovered it and raised the heat until the liquid evaporated.
Meanwhile, I warmed corn tortillas with some cheddar Jack cheese in the middle. I then tossed some greens with a squeeze of lime (shamefully I picked the lime out of my sangria but it kind of worked!). Dinner, boom.