2 kg pork
200g achiote paste
1 c orange juice
1 c lime juice
OR substitute the last 2 ingredients with 2 c bitter orange juice
1 Tablespoon dried oregano
1 Tablespoon peppercorns
1 teaspoon cinnamon
1 teaspoon cumin seed
8 grains allspice
6 cloves garlic
2 shots tequila
Dissolve achiote in the orange and lime juice and 1 shot liquor.
Toast the pig with the remaining shot. Make a paste with the rest of the ingredients (except pork) using mortar and pestle. Mix paste with dissolved achiote.
Cut pork into 3 cm (~1.2") chunks and place in a ziplock bag or other container. Pour achiote marinade over the pork and mix to completely coat all chunks. Rest overnight in the refrigerator.
Put the marinated pork in a slow cooker set to "low" and allow it to cook, covered, until it can be shredded with a fork (about 4 hours in my cooker). Shred and remove bones (if any). Uncover, set the heat to high and allow the marinade to evaporate, mixing occasionally, until very little liquid pools at the bottom of the pot when you push the pork aside.
Serve with hot corn tortillas and
1 purple onion, julienned
3 habanero peppers, finely diced
1/2 c each orange and lime juice OR 1 c bitter orange juice OR 1 c distilled vinegar
Mix ingredients and rest overnight in the refrigerator.
I suggest serving the onion with a fork instead of a spoon. The liquid doesn't really do much for me but the onion is deliciously crisp and habanero-hot.
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Posted 15 April 2011 - 09:36 PM
This is my skillet. There are many like it, but this one is mine. My skillet is my best friend. It is my life. I must master it, as I must master my life. Without me my skillet is useless. Without my skillet, I am useless. I must season my skillet well. I will. Before God I swear this creed. My skillet and myself are the makers of my meal. We are the masters of our kitchen. So be it, until there are no ingredients, but dinner. Amen.