We picked up a pork shoulder at the north market on Saturday and roasted it for dinner. We've been looking for reasons to make more tortallitas this week and roast pork makes the perfect filling. We wrapped the roast pork with cilantro and avocado and topped it with tomatillo salsa.
On the side – the first fava bean salad of the season. This won't qualify for the 100 mile diet but I can't wait until July for my favorite salad. Mint and feta made it perfect.
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