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Pork and roasted squash tacos
Warm 2 cups shredded pork in a little chicken or vegetable broth until heated through. Warm 8 corn or flour tortillas on a griddle or in a cast-iron skillet. Build the tacos with shredded Chihuahua cheese (a good melting cheese similar to Monterey Jack), then the shredded pork, cubes of roasted butternut squash, toasted pepitas (which are raw pumpkin seeds) and pickled onions or very thin raw onion slices. Top with crumbled queso fresco and a little tomatillo salsa.
White bean and pork soup
For the broth, put reserved shoulder bone, half an onion, 1 carrot and 1 rib celery, each cut in half, in a saucepan. Add cold water to cover. Heat to a simmer; cook 1 hour. Discard the bone and vegetables; strain the soup through a fine mesh strainer.
For the soup, heat 2 tablespoons olive oil in a Dutch oven; add 1 chopped onion and 1 chopped carrot. Season with salt and red pepper flakes to taste. Cook until softened. Add 2 cups shredded or cubed pork, 2 cups cooked white beans (or two 14-oz. cans white beans, drained and rinsed) and enough of the homemade broth to cover. Cook at a low simmer until the pork and beans are heated through. Taste for seasoning. Mash the beans a little in the saucepan with a potato masher to thicken the soup. Garnish with plenty of fresh parsley.