Cook the Book: Yucatan-Style Slow-Roasted Pork

Name: Cook the Book: Yucatan-Style Slow-Roasted Pork
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps annatto seeds; 59 milliliters beer of any type; 3 Tbsps whole black peppercorns; 177 milliliters lightly packed fresh cilantro leaves and stems; 2 Tbsps kosher or coarse sea salt; 1 Tbsp toasted cumin seeds; 177 milliliters peeled garlic cloves; 1 teaspoon ground allspice; 1 teaspoon ground ancho chile; 1 seedless orange, peeled and cut into large chunks; 1 teaspoon pimenton (smoked Spanish paprika); 1 kilograms fresh pork shoulder (Boston butt or picnic shoulder); 2 teaspoons red pepper flakes

Cook the Book: Yucatan-Style Slow-Roasted Pork is a gluten free and dairy free main course. This recipe makes 8 servings with 203 calories, 22g of protein, and 8g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 5 hours. If you have coarse sea salt, beer of any type, peppercorns, and a few other ingredients on hand, you can make it. To use up the ground allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert.

Instructions

Preheat the oven to 275°F.

Equipment you will use

Oven

Using a spice grinder (such as a coffee grinder reserved for spices), grind the annatto seeds, peppercorns, and cumin seeds to a fine powder.

Ingredients you will need

Annatto Seeds

Cumin Seeds

Peppercorns

Coffee

Spices

In the bowl of a food processor, combine the garlic cloves, cilantro, and salt and process until finely chopped.

Ingredients you will need

Whole Garlic Cloves

Cilantro

Salt

Equipment you will use

Food Processor

Bowl

Add the orange, beer, red pepper flakes, allspice, pimenton, ground ancho, and the ground annatto mixture and process until a fairly smooth paste forms.

Ingredients you will need

Red Pepper Flakes

Allspice

Pimenton Powder

Annatto

Orange

Beer

Lay a 2-foot sheet of aluminum foil on your work surface. Set the pork in the middle of it.

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil

Spread the spicy paste over the pork, coating it on all sides, then tightly roll up the pork inside the foil, tucking in the sides as you go, as if you’re making a burrito. Use another long strip of foil to create another layer, being sure to seal the pork tightly inside the foil.

Ingredients you will need

Spread

Pork

Roll

Equipment you will use

Aluminum Foil

Place the pork packet in a roasting pan, fill it with water to come a couple of inches up the side of the foil-wrapped pork, then use another piece of aluminum foil to cover and seal the whole pan.

Ingredients you will need

Water

Pork

Equipment you will use

Aluminum Foil

Roasting Pan

Roast the pork until you can feel it falling apart inside its package if you push on it, and a skewer inserted through the top of the foil and into the meat encounters no resistance, 4 to 5 hours. (If you’re not sure, err on the side of longer cooking; you really can’t overcook this.)

Ingredients you will need

Meat

Pork

Equipment you will use

Skewers

Aluminum Foil

Remove the roast in its foil from the pan, transfer to a platter, and let it cool for at least 30 minutes before slashing open the foil. Discard any large pieces of fat, and use two forks to shred the meat.

Ingredients you will need

Meat

Equipment you will use

Aluminum Foil

Frying Pan

Combine the meat with enough of the sauce created from the spices and pan drippings so that it is very juicy but not swimming, reserving the rest of this sauce for other uses, such as spooning onto pan-fried pork chops or adding extra moisture to a pulled pork sandwich.

Ingredients you will need

Pulled Pork

Pork Chops

Spices

Sauce

Meat

Equipment you will use

Frying Pan

Eat one serving of the meat however you like (with tortillas, pickled onions, and sour cream is a good bet) while letting the rest cool to room temperature. Refrigerate the leftovers for up to 1 week or divide into 4 to 6 portions, seal in heavy-duty plastic freezer bags, removing as much air as possible, and freeze for up to 6 months.

Ingredients you will need

Pickled Onion