He uses skin-on, bone-in pork shank, a cut of Flinstonian proportions you may have to order from your butcher. It is spice-rubbed and slow-cooked, then crisped in a high-heat oven.
A stunning pickled cabbage-red onion escabeche and the Penn Quarter restaurant’s signature green “beau” (short for beautiful) sauce cap the small mountain of flavors and textures.
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