Pork Roast Yucatan Style Recipes

Steps:

• Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
• Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.
• Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (63 degrees C). Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Steps:

• 1. Using a sharp knife, deeply pierce the flesh of the pork and insert garlic pieces evenly all over the roast.
• 2. Combine Achiote paste, cilantro, olive oil, cumin, salt, chile powder, pepper, liquid smoke, cloves, allspice, and oregano in a bowl and mix together to form a marinade 'paste'.
• 3. Cover pork generously with the seasoning paste. Use it all even if it looks like a lot! Marinade overnight in the refrigerator.
• 4. Place pork in a shallow foil tray - fat side up - and cook indirectly (meaning the burner(s) directly under the pork are not on, but the others are, and the top is down) on the grill for about 4 hours or until internal temp of about 160 degrees is reached. If using a smaller size roast, reduce the grill time accordingly - just monitor the internal temp.
• 5. Cover pork (still in its foil tray!) in aluminum foil and leave on the grill for another 60-75 minutes or until internal temp of 195 is reached. This is key - in order to be able to 'shred' pork from a shoulder you need to get the internal temp up to 195. I find those last 30-40 degrees seem to take forever, so I cover with foil to accelerate after it gets to 160. DON'T turn up the grill temperature - that won't work :)!
• 6. Remove from the grill after reaching 195 degrees and let rest under foil for 10 mins - retain pan drippings.
• 7. Remove and discard fat and skin and 'shred' the pork into thin strings by pulling it apart with a couple of forks. If you don't get it to 195 degrees, then it won't shred and you'll have to chop it - not a horrible thing, but not as good! Pour about half the pan drippings back over the shredded pork, mix, and serve with warm tortillas your favorite Latin condiments! Enjoy

Steps:

• Preheat the oven to 350 degrees F.
• Combine the annatto seeds, vinegar, olive oil, oregano, coriander, cumin, black pepper, chiles and garlic in a food processor. Blend until smooth. Rub the paste all over the pork shoulder. Lay one banana leave in the bottom of a deep hotel pan, then place the rubbed pork on top. Add the orange and lime juices, then add the salt. Lay the remaining banana leaf over top. Cover with foil and cook in the oven for 5 to 6 hours.
• Remove the pork and allow to cool. Remove the fat and bone and shred the meat. Then serve while hot, it's ready to eat.

Steps:

• Prepare marinade with the orange juice, vinegar, achiote, garlic, and salt, to taste, and mix thoroughly. Rub the mixture into the meat and marinate at room temperature for 1 hour, or refrigerated, for at least 1 hour.
• Preheat oven to 300 degrees F.
• Line a roaster pan with heavy foil and arrange the marinated pork in it, covering the meat with the marinade. Cover pan with foil tightly and bake for 2 to 3 hours. Check often and turn pieces of meat in their own juices. Roasting times vary according to the toughness of the meat.
• Chop meat into cubes and discard any fatty parts. Serve with a basket of freshly made corn tortillas.

Steps:

• Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves.
• Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours.
• After meat has marinated, preheat oven to 375 degrees F.
• Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours.
• Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
• In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve.

Steps:

• Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice.
• Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl.
• Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste.
• Toss pork with paste to coat well. Add onion and toss to combine.
• Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.
• Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides.
• Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours.
• Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).
• Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours.
• Discard foil and open banana leaves, then serve pork with salsa and tortillas.

Steps:

• Using a food processor, grind all the meat seasoning ingredients into a paste. Rub the seasoning paste over the surface of the meat after pricking it with a fork.
• Wrap the meat in foil and let marinade while you prepare the clay.
• Combine the dry ingredients for the baker's clay.
• Add liquid in small amounts until dough holds together and can be gathered into a ball.
• Roll the dough out to a measure of 20 x 18 inches. Arrange roast in the center of dough and fold dough over the roast. Seal seams of the dough and place the roast on a baking pan lined with foil--seam side down.
• Roast the meat at 350-375 degrees for 2 1/2 hours (you may want to insert a thermometer to check for doneness).
• Remove from the oven and crack the clay in several places using a hammer.
• Peel off the foil and allow the roast to rest for 10 minutes before carving.
• Serve with tortillas, beans and salad.

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Steps:

• For the Achiote Recado....place annatto seeds and water in small saucepan over high heat; bring to boil, cover, and lower to simmer.
• Cook about 30 minutes, remove from heat, and leet seeds steep for about 2 hours, or until softened.
• Drain, then place in food processor with remaining ingredients; Blend until a smooth paste forms.
• If you would like a spicier recado, add 2-3 habaneros to the processor.
• Combine pork butt and recado in large ziploc, sealing tightly.
• Refrigerate, and let marinate for at least two days (but no longer than 5; meat will grow saltier the longer it is kept), turning occasionally.
• Place a sheet of tin foil in a sturdy pan.
• Cross banana leaves on top of the foil, and place meat in center.
• Add any remaining marinade to pork- it is important that the pork stews in its own marinade.
• Wrap leaves around the meat, covering with more leaves if necessary, to make a neat package.
• Cover pan with one more layer of foil, to prevent steam from escaping.
• [NOTE:If you are unable to get banana leaves, simply place the pork in a roasting pan, covering very tightly with tin foil- But the banana leaves look much cooler.]
• Cook in a 325-degree oven for about four hours, until pork is meltingly tender.
• Let rest for 30 minutes, then coarsely shred, removing any large fatty pieces.
• Serve with salsas, pink pickled onions, warm tortillas, and icy cold beer (or tequila, if that's your thing).