Yucatan Roast Pork |
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| Ingredients: | |||||||||||||||||||||||||||||
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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 |
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| Preparation: | |||||||||||||||||||||||||||||
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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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