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Braised Pork Tacos
1 ½ pounds (fatty) pork shoulder, cut into 4 pieces
1 tablespoon garlic powder
Salt & freshly ground black pepper
1 cup Coca-Cola
½ cup water
2 dried bay leaves
2 sprigs fresh thyme
1 sprig fresh tarragon
Warmed corn tortillas
½ cup chopped onion
½ cup chopped cilantro
¼ cup thinly sliced radishes
Salsa (fresh salsa is always best, see recipe below)
Season pork heavily on each side with the garlic powder, salt and pepper.
Put in a heavy Dutch oven, making sure the pan is small, so the pork fits snugly, which will help prevent the meat from drying out.
Add Coca-Cola and water, bring to a boil, and decrease heat allowing it to simmer.
Add the bay leaves, thyme, and tarragon. Cover and simmer until the pork is tender (roughly 1 ½ hours). The Coca-Cola will caramelize, and the liquid will evaporate when finished.
Pull out the pork and place onto a cutting board. Using two forks, shred meat into 2-inch long pieces.
For a great salsa, try making a Salsa Verde
1 ½ pounds tomatillos, husked & rinsed
½ white onion
2 garlic cloves
1 serrano chili, stemmed & halved lengthwise
2 teaspoon salt (add more if you choose for taste)
¼ cup cilantro (loosely packed)
Fresh ground black pepper (add as much as you like per your own taste)
Bring 8 cups of water to boil in a medium pot.
Combine the tomatillos, onion, garlic, serrano chili, and salt.
Cook until the tomatillos become dark green and the onion has softened (about 15 minutes).
Drain and transfer ingredients to a blender, add cilantro, then blend until smooth.
Season to taste with salt & pepper.