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Yucatan Roast Pork

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Posted 05/02/12 by ChefSnowball
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Views: 110
Venues: Meats
On The Road: Tastes of the World
Produce & All Things Green
Spices & Herbs
Categories: Cumin
Meats
Oregano
Pepper
Vegetables
Sub Categories: Onion Family
Pork
Places: Mérida, Yucatán, Mexico
Keywords: pork, onions, oregano, cumin
Servings: 8
Ingredients:
2 tablespoons annatto seed
18 whole black peppercorns
4 large cloves garlic, quartered
1/2 cup orange juice
2 teaspoons ground cumin
1 teaspoon salt
3/4 teaspoon dried oregano leaves
1 (4 pound) pork shoulder roast

Sweet Pickled Onions
2 large onions, sliced
1/4 cup vinegar
1 tablespoon granulated sugar

16 (8-inch) flour tortillas, warmed


Preparation:
Cover annatto seed with boiling water. Cover and let stand at least 12 hours; drain.

Place annatto seed, peppercorns, garlic, orange juice, cumin, salt and oregano in blender container. Cover and blend by pulsing, scraping sides occasionally, until annatto seeds are chopped, about 1 minute. Make several deep cuts in pork roast. Place pork in shallow non-reactive dish. Pour marinade over pork; rub into cuts. Cover and refrigerate at least 12 hours.

Sweet Pickled Onions: Cover onions with water in skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain. Mix onions, vinegar and sugar. Cover and refrigerate at least 6 hours.

Prepare Sweet Pickled Onions. Place pork and marinade in Dutch oven. Cover and bake at 325 degrees F, turning pork and spooning marinade over pork occasionally, until very tender, about 3 hours. Remove pork; let stand 30 minutes.

Remove bones and fat from pork; pull pork into shreds. Skim fat from marinade. Return pork to marinade. Heat to boiling; reduce heat. Cover and simmer until pork is hot, about 10 minutes. Spoon about 1/3 cup of the pork mixture onto each warm tortilla; top with Sweet Pickled Onions. Fold in sides of tortillas. 
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