A mass o’ masa
We know that Cinco de Mayo isn’t a genuine holiday, and that made it all the easier to riff on a pork shoulder slow roasted overnight in the forno… and then turned into a lunch of pulled pork BBQ sandwiches. That great pranzo was CRUSHED by an amazing dinner of pulled pork tacos on HOMEMADE tortillas. Masa harina courtesy of Meghan and Jack Proehl; cilantro for the salsa courtesy Dwight Stanford at PS Winery down the road a piece from us. FANTASTICO!
