Pork with Jalapenos and Cilantro

Ground pork shoulder meets chopped jalapenos and cilantro for a bright and juicy recipe that’s brilliant as a sausage stuffing, but  equally brilliant as a meatloaf when time is compromised.

Two pounds of pork shoulder, one firmly packed cup of chopped cilantro leaves and five large sized jalapenos, chopped with half of the seeds. Add salt, a splash of tequila and form into a loaf pan. (Or stuff into sausage casings).

If you’re concerned about the looseness of the mixture, add breadcrumbs and/or egg if you like. I’m not concerned although, I’m aware that there are those that prefer binding ingredients added to meatloaf and meatballs. I’m not one of them.
Bake at 350 degrees until done.
I served the dish with a simple white rice steamed with the addition of a chopped tomato and two medium-sized sprigs of fresh mint. The tomato is for a bit of colour and the mint provides a delicate brightness to the rice that works well with the cilantro and jalapeno of the meatloaf.
A simple slaw of your own invention is a perfect accompaniment. In this case, cabbage, celery and carrot tossed in a lime vinaigrette.
Crazy delicious.

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