Plastered pork tacos with apple jalapeno salsa

Cover a bone-in pork shoulder roast generously with finely minced rosemary and freshly ground black pepper. Do not salt the meat.

Mix all purpose flour with a tremendous amount of kosher salt, one egg white and a splash of cold water, stirring to a smooth lump-free plaster, thick enough not to drip off the meat but short of a dough.

Sit the pork in it and spread the plaster all over with a spoon, spread the excess into the bottom of a roasting pan, set the pork on top and patch any spots rubbed bare, then spoon more over the top.

Roast in the centre of a 325F oven about three and a half hours. The crust hardens and traps the moisture and flavour against the meat.

Cool about an hour, at which point the crust turns leathery rather than crackable and has to be sliced into and peeled off.

Break the meat into the largest chunks possible, easier to cube once chilled, and spoon the brown pan juices over. Wrap and refrigerate.

For the salsa mix diced honey crisp apple, finely diced white onion, seeded diced jalapeno, chopped cilantro, a big pinch of salt, the juice of one lime and a pinch of cayenne. Taste and adjust.

Slice the cold pork into strips and then into about half inch cubes.

Brown the cubes in a dry nonstick pan over medium high heat; the fat in pork shoulder renders and browns them. Frying them in plenty of fat, carnitas style, works too.

Pile the pork generously onto a warm flour tortilla and spoon the apple jalapeno salsa over.