Yucatan Roast Pork
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
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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