Plastered Pork Tacos with Apple-Jalapeno Salsa

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C).

2 . Stage

Season pork all over with rosemary and freshly ground black pepper.

3 . Stage

Stir flour, salt, egg white, and water together in a large bowl until very smooth. Adjust with more flour it's too runny. Add pork shoulder and coat thoroughly.

4 . Stage

Spread a few spoons of excess "plaster" into a baking dish or pan. Add, fat-side up. Use a spoon to re-apply plaster to any spots that need it, as well as to the top.

5 . Stage

Roast in the center of the preheated oven until the surface is dry and hard and an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), about 3 1/2 hours.

6 . Stage

Let cool for 15 minutes to 1 hour. Break pork up into big chunks and transfer to plate. Add some of the pan juices that accumulated at the bottom of the pan. Cover with plastic wrap. Chill in the refrigerator, 8 hours to overnight.

7 . Stage

Combine apple, onion, jalapeno, cilantro, salt, lime juice, and cayenne in a bowl for salsa.

8 . Stage

Slice chilled pork into strips and then cut into 1/2-inch cubes.

9 . Stage

Heat a dry, nonstick pan over medium-high heat. Brown pork in the pan, 3 to 5 minutes. Serve pork on warm tortillas with the salsa and lime wedges.