Pork Confit Tacos with Grilled Pineapple Salsa
"At taquerias all over Mexico and Latin America, I devour bundles of braised and griddled small intestines," says Andrew Zimmern. "To replicate the fattiness and crisp elegance, I confit pork shoulder with salt, sugar, garlic and herbs, then grill the meat and serve with warm tortillas and smoky pineapple salsa." More Tasty Tacos
May 2011