Tocino (Version 6)
![photo by Air Force Mama](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/50/23/72/pic3ClqjL.jpg)
photo by Air Force Mama
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_media1/media/userphoto/131201/U25442655/Photo_Video_25521568252820238564006_medthumb_hor.jpg)
![photo by Air Force Mama](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/50/23/72/piccssAx0.jpg)
- Ready In:
- 72hrs 15mins
- Ingredients:
- 7
- Serves:
-
30
ingredients
- 1⁄3 cup brown sugar
- 1⁄3 cup white sugar
- 1 1⁄2 tablespoons kosher salt
- 1 tablespoon powdered beets
- 1 tablespoon anisette
- 3⁄4 teaspoon pink salt (aka InstaCure, Prague Powder)
- 4 lbs pork shoulder (cut into 1/4-inch slices) or 4 lbs boston butt (cut into 1/4-inch slices)
directions
- In a food processor, mix together all the ingredients except the pork. The mixture should be evenly mixed without lumps.
- Massage the pork slices with the mixture made in the food processor. Ensure all pieces are evenly coated.
- Cover and let cure in refrigerator for 3 days. After 3 days its ready to cook. If you wish, it is now freezable at this point.
- To cook: In a large skillet, add the pork with 1/4 cup of water and 3 tablespoons of oil.
- Cook on medium high heat until all water evaporates and all that is left is the oil.
- Fry the pork in the leftover until pork turns a dark red color and it is slightly charred.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/drink.png)
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Air Force Mama
United States