I confess, I did not cook the pork shoulder. John did. He cooked it on low in the oven in a stock pot for several hours on low heat. When it was mostly done he took it out, cut it up into small chunks, and broiled it for a few minutes until it was a little crispy.
He set it on the table with warmed corn tortillas, and all the trimmings for tacos.
I made the salad. I wanted something with apples since it was always customary in my home to serve pork chops with applesauce. I know everyone in the family loves jalapeño peppers. Since this recipe called for both jalapeños and apples, I thought it would go nicely with the tacos. It did. I used pickled jalapeños with a coleslaw mix of vegetables. This recipe is courtesy of Sunny Anderson from her show called The Kitchen, Episode: Raise the BBQ.
We were celebrating tonight. Apollo auditioned for a position as a cellist in the Philadelphia Youth Orchestra. We received the notice on Tuesday that he had been accepted. Rehearsals are every Saturday beginning in the fall. It’s a serious commitment but he’s up for it. Way to go Apollo!
Michelle made a chocolate cake for desert. Oh boy, it was rich and decadent. We loved it! Good job Michelle!