CHICHARRÓN por fuera CARNE SUAVE por dentro: CODILLO 🍖

This taco took me 48 hours to prepare… and it was worth every minute. 🌮🔥 I prepared a pork knuckle (half picnic) roasted on my Weber grill using the method that guarantees the crispiest skin: first, I soaked it in brine for 24 hours to keep the meat juicy and tender, and then I left it uncovered in the refrigerator to dry for another 24 hours to dehydrate the skin. The result: skin that's practically crackling and meat that falls apart. For the taco: freshly made tortillas, pickled onions with lime, and avocado on top. Nothing more, nothing less. Become a member of my channel to enjoy perks:    / @munchieslab