Pibil-Style Pork

Name: Pibil-Style Pork
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters achiote paste; 2 teaspoons coarse kosher salt; 12 servings Corn tortillas; 4 garlic cloves, peeled; 1 teaspoon ground cumin; 1 teaspoon ground black pepper; 79 milliliters fresh lime juice; 1 medium onion, quartered through core; 12 servings Yucatecan Pickled Onions; 79 milliliters fresh orange juice; 1 teaspoons dried oregano (preferably Mexican); 2 kilograms bone-in pork shoulder roast (Boston butt); 1 Tbsp red wine vinegar; 12 servings Habanero-Tomato Salsa

Pibil-Style Pork might be just the main course you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 253 calories, 23g of protein, and 8g of fat each. Head to the store and pick up oregano, coarse kosher salt, ground cumin, and a few other things to make it today. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat medium skillet over medium-high heat.

Equipment you will use

Frying Pan

Add onion and garlic to dry skillet and cook until browned in spots on all sides, turning occasionally, about 8 minutes for onion and 4 minutes for garlic. Core and coarsely chop onion.

Ingredients you will need

Garlic

Onion

Equipment you will use

Frying Pan

Transfer onion and garlic to blender.

Ingredients you will need

Garlic

Onion

Equipment you will use

Blender

Add orange juice and next 7 ingredients to blender; puree until smooth.

Ingredients you will need

Orange Juice

Equipment you will use

Blender

Transfer to large resealable plastic bag; add pork. Seal bag, releasing excess air; turn to coat. Chill at least 4 hours and up to 1 day, turning occasionally.

Ingredients you will need

Pork

Equipment you will use

Ziploc Bags

For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray.

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Grill

Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill.

Equipment you will use

Grill

Frying Pan

Pour briquettes onto opposite side of grill. Return rack to grill.

Equipment you will use

Grill

For 2-burner gas grill, remove rack and place 1 disposable aluminum pan on 1 side of grill. Return rack; light grill (medium heat) on side opposite pan.

Equipment you will use

Grill

Frying Pan

For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in center of barbecue. Return rack and light grill on both sides of pan (not under pan).

Equipment you will use

Grill

Frying Pan

For all grills, brush rack with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Place pork with some marinade still clinging on rack above pan. Close lid; insert thermometer into hole in lid. Cook pork until instant-read thermometer inserted into center of roast registers 195°F, about 3 1/2 hours, maintaining grills internal temperature at around 350°F by opening and closing vents, adjusting gas grill's burners, or adding more hot briquettes from chimney starter to charcoal grill.

Ingredients you will need

Marinade

Pork

Equipment you will use

Kitchen Thermometer

Grill

Frying Pan

Transfer pork to cutting board and let rest 10 minutes. Pull out and discard bone and any large lumps of fat. Using 2 forks or large knife, shred the pork; transfer to platter.

Ingredients you will need

Bone