Pork Roast Yucatan Style Recipes

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PORK ROAST WITH CRISPY PORK CRACKLING



Pork Roast with Crispy Pork Crackling image

Recipe video above. This is how to make a pork roast with tender juicy flesh, with a crazy-crispy crackling! The crackle is bubbly and puffy from edge to edge as it should be, rather than an impenetratable rock hard flat sheet of skin or worse still, littered with rubbery patches.And the gravy is to die for, thanks to the flavour loaded roasting pan juices!KEY STEPS: Use pork shoulder, dry skin, no need to score (but if it's already scored, that's ok), salt the skin evenly, slow roast low uncovered, keep the skin surface level using foil balls, and blast it for crispy skin! Read the post for extra tips, step photos, and why this recipe works!

Provided by Nagi

Categories     Mains

Time 3h35m

Number Of Ingredients 11

3 kg/ 6 lb boneless skin on pork shoulder, NOT scored (, unrolled / netting removed (Note 1 & 6))
3 tsp cooking / kosher salt ((NOT salt flakes or table salt, Note 7))
1 1/4 tsp black pepper
2 tsp fennel seeds ((or other herb/spice of choice))
1 tbsp+ 1 tsp olive oil
1 garlic bulb (, halved horizontally)
2 onions (, halved (brown, white, red))
2 cups dry white wine, or alcoholic or non-alcoholic cider ((Note 2))
1/4 cup flour ((Note 5))
2 cups chicken broth/stock (, low sodium)
Salt and pepper

Steps:

  • Dry skin: Pat the skin dry with paper towels. If time permits, leave in the fridge uncovered overnight (even 1 hr helps). If not, pat extra well.
  • Preheat oven to 220°C/430°F (200°C fan).
  • Season flesh: Sprinkle pork flesh with 1 1/2 tsp salt, all the pepper and all fennel seeds and 1 tbsp olive oil. Rub into flesh, right into all the crevices and cracks.
  • Salt skin: Flip pork, drizzle skin with 1 tsp oil, then rub all over with fingers. Sprinkle all over with remaining 1 1/2 tsp salt, taking care to get even coverage. Un-salted patches will not become bubbly crackling, it will be a hard flat sheet.
  • Garlic & onion bed: Place halved garlic bulbs and onion in roasting pan. Place pork skin side up on top of them.
  • Wine: Carefully pour wine into the pan, being sure not to wet the skin. Transfer to oven.
  • Lower oven: Immediately turn oven down to 160°C/320°F (140°C fan).
  • Slow roast: Roast for 2 1/2 hours.
  • Level at 1 1/2 hours: Check pork after 1 1/2 hours to see if the pork is warped and the skin's overall surface is significantly unlevelled. If so, adjust to make the skin surface as level as possible using balls of foil and moving large dislodged pork pieces to the side (key tip for crispy crackling, Note 3). Then return to oven for the remaining 1 hour.
  • Check pan & salt on skin: If pan is drying out, add some water. If there are bald patches on the skin without salt (eg it fell off), spray lightly with oil spray (or brush lightly with oil) then sprinkle with salt. (Remember, salt = bubbly skin!)
  • Increase heat: Turn oven up to 250°C/485°F (all oven types), or as high as it will go if your oven won't go this high.
  • Make skin crisp: Return pork to oven for 30 minutes, rotating pan as needed, until skin is crisp and bubbly all over. If needed, use foil patches, secured with water soaked toothpicks, to cover parts that are done and keep crisping up remaining patches.
  • Rest: Transfer pork to serving platter, tent loosely with foil (don't worry, crackling stays super-crisp) and rest for 20 minutes (stays warm up to 1 hour). Then slice using a serrated knife.
  • Serve with gravy. Don't pour gravy over crackling - pour it off to the side! See note for reheating.

Nutrition Facts : ServingSize 344 g, Calories 746 kcal

EASY BONELESS PORK ROAST



Easy Boneless Pork Roast image

An easy recipe for a juicy, succulent, very flavorful oven-baked boneless pork roast. Rub it with spices, then roast in the oven until done. It's easy, tasty, and affordable!

Provided by Vered DeLeeuw

Categories     Main Course

Time 2h25m

Number Of Ingredients 8

Olive oil spray
1 tablespoon Diamond Crystal kosher salt ((not fine salt))
1/2 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon paprika ((regular or smoked))
1 teaspoon dried sage
1 teaspoon dried thyme
3 lb. boneless pork shoulder roast

Steps:

  • Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
  • In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, sage, and thyme.
  • Pat the meat dry with paper towels. Place it on the wire rack. Rub the spice mixture all over the roast. Spray its top liberally with olive oil.
  • Heat the oven to 425 degrees F. Allow the roast to sit at room temperature while the oven is warming, about 30 minutes.
  • Insert a meat thermometer probe into the middle of the roast and place the pork in the hot oven. Roast it for 15 minutes, then lower the heat to 375 degrees F and continue roasting until the meat thermometer reads 145 degrees F. In my oven it takes 75 minutes (about 25 minutes per pound).
  • Remove the roast from the oven. Loosely tent it with foil, and allow it to rest for 20 minutes.
  • Carefully remove the butcher twine from the roast, slice and serve.

Nutrition Facts : ServingSize 6 oz, Calories 494 kcal, Carbohydrate 0.1 g, Protein 39 g, Fat 36 g, SaturatedFat 13 g, Sodium 390 mg

CHEF JOHN'S YUCATAN-STYLE GRILLED PORK



Chef John's Yucatan-Style Grilled Pork image

This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 4h23m

Yield 6

Number Of Ingredients 13

2 oranges, juiced
2 lemons, juiced, or more to taste
2 limes, juiced, or more to taste
6 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon annatto powder, or more to taste, plus more to sprinkle on before grilling
1 teaspoon ground dried chipotle pepper
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
2 pork tenderloins, trimmed
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 12.1 g, Cholesterol 84.3 mg, Fat 9.9 g, Fiber 3.3 g, Protein 28.1 g, SaturatedFat 3 g, Sodium 1021.5 mg, Sugar 5.3 g

MEXICAN PULLED PORK - YUCATAN STYLE



Mexican Pulled Pork - Yucatan Style image

This is a different style of 'pulled pork' from Southern Mexico that I've modified for the grill. It lacks the authentic banana leaves of the original, but the grill cooks the marinade paste into a delicious 'bark' that brings great flavor to the shredded pork and will definitely impress your friends! We eat this like 'tacos'...

Provided by Brad Nichols

Categories     Roasts

Time 13h

Number Of Ingredients 13

1 7-8 lb pork shoulder roast
1 Tbsp fresh chopped cilantro
1 Tbsp Achiote (annatto) paste
1 Tbsp ground cumin
1 Tbsp Kosher salt
1 Tbsp chili powder - preferably ancho
3 Tbsp olive oil
1 tsp ground cloves
1 tsp ground allspice
1 tsp ground black pepper
1 tsp liquid smoke
1 tsp oregano
5 clove garlic - quartered into 'slivers'

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

PUERCO PIBIL (YUCATAN-STYLE SLOW ROASTED PORK)



Puerco Pibil (Yucatan-Style Slow Roasted Pork) image

I first came across a version of this when watching "Once Upon a Time in Mexico". The mariachi orders puerco pibil (roasted pork) in every restaurant he visits. After eating one chef's version, he declares it the best he has ever tasted, walks into the kitchen, and kills the chef, thereby retaining the balance of the universe. A segment following the movie shows how director Robert Rodriguez cooks his version. Between that, and a recipe in 'la parilla: the mexican grill', I think I have found my own happy medium. Serve with Pink Pickled Onions (recipe #73203), your favourite fruit salsa (I use recipe #86509 ), a salsa cruda (I use recipe #12724), and warmed, soft tortilla shells. Prep time includes marination time.

Provided by skat5762

Categories     Pork

Time P3DT4h

Yield 6-8 serving(s)

Number Of Ingredients 15

3 lbs boneless pork butt, cut into 2 inch thick slices
2 pieces freshly washed banana leaves, as needed (can be found frozen in an Oriental supermarket)
4 tablespoons annatto seeds
1 cup water
2 teaspoons allspice, freshly ground
4 teaspoons fresh ground black pepper
1 cup dried ancho chile powder
1/4 cup sea salt
2 tablespoons toasted dried Mexican oregano
1 teaspoon cumin
6 cloves garlic, peeled,then pan roasted until brown and soft
1 medium white onion, thickly slices,pan roasted until brown and soft
1/2 cup apple cider vinegar
3 cups freshly squeezed orange juice
1/2 cup fresh lemon juice

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).

Nutrition Facts : Calories 655.7, Fat 39.6, SaturatedFat 13.1, Cholesterol 149.7, Sodium 4997.6, Carbohydrate 31.3, Fiber 8.8, Sugar 13.3, Protein 46.7

YUCATAN STYLE PORK SHOULDER



Yucatan Style Pork Shoulder image

Provided by Food Network

Categories     main-dish

Time 6h15m

Yield 7 to 8 pounds pulled pork

Number Of Ingredients 14

1/2 cup ground annatto seed
1/2 cup white vinegar
1/4 cup extra-virgin olive oil
1/4 cup Mexican oregano
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground black pepper
2 habanero chiles
2 heads peeled garlic
10 to 12 pound bone-in pork shoulder
2 large banana leaves
1 gallon orange juice
2 cups lime juice
1/2 cup salt

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.

PORK ROAST YUCATAN STYLE



Pork Roast Yucatan Style image

This recipe comes from a Calfornia Rancho cookbook. You actually make a baker's clay to cook it in. The result is a very moist, flavorful meat--and very fun to "crack" out of the clay.

Provided by Zetty66

Categories     Pork

Time 2h25m

Yield 10 serving(s)

Number Of Ingredients 16

1 (3 -4 lb) pork roast
2 tablespoons achiote paste (known as adobo-check in the Mexican market or section)
1 1/2 tablespoons salt
3 tablespoons orange juice
1 tablespoon lemon juice or 1 tablespoon lime juice
1 tablespoon vinegar
1 tablespoon oregano
1 teaspoon allspice
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1 tablespoon garlic, minced
aluminum foil
3 1/2 cups all-purpose flour
1 1/2 cups salt
1 tablespoon ground cumin
1 1/4-1 1/2 cups water

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.

Nutrition Facts : Calories 358.1, Fat 7.5, SaturatedFat 2.5, Cholesterol 85.7, Sodium 18115.6, Carbohydrate 35, Fiber 1.4, Sugar 0.6, Protein 34.8

ULTIMATE PORK ROAST RECIPE



Ultimate Pork Roast Recipe image

Make this juicy and tender pork roast recipe that's made in one pot complete with tons of veggies and gravy.

Provided by Emily Richter

Categories     Lunch and Dinner

Time 1h40m

Number Of Ingredients 16

3 lb. pork shoulder roast
1.5 tablespoons garlic powder
2 teaspoon onion powder
1 teaspoon chili powder
1/8 teaspoon smoked paprika
1 teaspoon coarse sea salt
1/4 teaspoon ground pepper
1/4 teaspoon ground cinnamon
1 tablespoon light brown sugar
6 medium russet potatoes (cut into large 1-inch chunks)
1 large yellow onion (diced)
6 large carrots (diced)
2 tablespoons olive oil
1 cup chicken broth
1 tablespoon maple syrup
2 tablespoon Worcestershire sauce

Steps:

  • First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
  • Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
  • Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
  • In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
  • Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
  • In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
  • Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
  • Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
  • Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
  • Serve pork roast sliced and with veggies and extra gravy.

Nutrition Facts : Calories 461 kcal, Sugar 7 g, Sodium 593 mg, Fat 23 g, Carbohydrate 31 g, Fiber 4 g, Protein 33 g, Cholesterol 99 mg, ServingSize 1 serving

YUCATAN ROAST PORK (COCHINITA PIBIL)



YUCATAN ROAST PORK (COCHINITA PIBIL) image

Categories     Pork

Yield 8 servings

Number Of Ingredients 10

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
16 (8-inch) flour tortillas, warmed

Steps:

  • 1. Cover annatto seed with boiling water. Cover and let stand at least 12 hours; drain. 2. 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. 3. 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. 4. Prepare Sweet Pickled Onions. 5. 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. 6. 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. 7. Spoon about 1/3 cup of the pork mixture onto each warm tortilla; top with Sweet Pickled Onions. Fold in sides of tortillas. Serve with Baked Plantains, if desired. Sweet Pickled Onions 2 large onions, sliced 1/4 cup vinegar 1 tablespoon granulated sugar 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.

YUCATECAN-STYLE PORK



Yucatecan-Style Pork image

Categories     Garlic     Herb     Onion     Pork     Bake     Freeze/Chill     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 14

6 pound boneless pork shoulder (not lean), cut into 3-inch chunks
2 1/2 teaspoons salt
1/2 cup fresh Seville (bitter) orange juice
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon whole allspice
3 tablespoons annatto (achiote) seeds
6 garlic cloves
1 teaspoon dried oregano (preferably Mexican), crumbled
1 large white onion, halved lengthwise, then cut crosswise into 1/2-inch slices
3 fresh or thawed frozen banana leaves
Accompaniments: habanero salsa ; warm tortillas or rice
Special Equipment
an electric coffee/spice grinder; a 15- by 1O-inch roasting pan (2 inches deep)

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.

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SLOW ROASTED PORK RECIPE | LEITE'S CULINARIA
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2011-05-15 Directions. Preheat the oven to 275°F (135°C). Using a spice grinder or a coffee grinder reserved for spices, grind the peppercorns, annatto seeds, and cumin …
From leitesculinaria.com
5/5 (1)
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  • Using a spice grinder or a coffee grinder reserved for spices, grind the peppercorns, annatto seeds, and cumin seeds to a fine powder.
  • In the bowl of a food processor, combine the garlic, cilantro, and salt and process until finely chopped. Add the orange, beer, red pepper flakes, allspice, pimenton, ground ancho, and the ground peppercorn mixture and process until a fairly smooth paste forms.
  • Place a 2-foot sheet of aluminum foil on your work surface. Place the pork in the middle of it. Spread the paste over the pork, coating it on all sides. It may seem as though there’s an obscene amount of paste, but go ahead and use it all. Then tightly seal the pork inside the foil, tucking in the foil all around as you go. Use another long sheet of foil to create a second layer around the pork, being sure to seal it tightly so no steam can escape. Place the pork packet in a roasting pan, add enough water to come a couple inches up the side of the foil-wrapped pork, then use a third piece of aluminum foil to cover and seal the whole pan.


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  • Using a small, sharp knife, make random 1 ½-inch slits in the pork roast and stuff each with a prune. Heat the olive oil in a Dutch oven or ovenproof stockpot over medium-high heat and brown the pork on all sides. Remove the pork from the Dutch oven; set aside.
  • Meanwhile, in a food processor or blender with the motor running, process the garlic cloves until minced. Add the onion and pulse until minced.
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YUCATáN-STYLE PORK RECIPE | MYRECIPES
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Total Time 3 hrs
  • Using a small, sharp knife, make random 1 1/2-inch slits in the pork roast and stuff each with a prune. Heat the olive oil in a Dutch oven or ovenproof stockpot over medium-high heat and brown the pork on all sides. Remove the pork from the Dutch oven; set aside.
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  • Remove the pork from the sauce. Set the sauce aside for 10 minutes. When the fat comes to the surface, skim it off and discard. Boil the sauce over high heat, stirring occasionally, until thickened and reduced to about 1 1/2 cups. Slice the pork roast and serve with the sauce.


MAYAN-STYLE PIT PORK (COCHINITA PIBIL) RECIPE - CHOWHOUND
2009-08-20 1 Combine achiote paste, juice, vinegar, garlic, and oregano in a medium nonreactive bowl and stir until well blended. Generously season pork on all sides with salt and freshly ground black …
From chowhound.com
4/5 (41)
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22 BEST PORK LOIN ROAST RECIPES - THE SPRUCE EATS

From thespruceeats.com
Occupation Cookbook Author And Photographer
Published 2019-01-11
Estimated Reading Time 7 mins
  • Slow Cooker Brown Sugar Pork Loin. This slow cooker brown sugar pork loin is perfect for any day of the week. Just rub the roast with the brown sugar and mustard mixture and drop it in the slow cooker.
  • Orange Braised Pork Loin. A pork loin roast doesn't have to be roasted in the oven. This succulent orange braised pork loin is braised on the stovetop and gets a wonderful flavor from orange juice, balsamic vinegar, garlic, brown sugar, and seasonings.
  • Pork Rib Roast and Vegetables. A succulent pork rib roast and vegetables is a fantastic centerpiece for holiday dinners or other special occasion meals.
  • Roasted Boneless Pork Loin. This roasted boneless pork loin recipe starts in a hot oven to give it a flavorful, golden brown crust. The oven temperature is reduced for the remainder of the cooking time, producing a tender, juicy roast.
  • Bacon Wrapped Pork Loin With Marmalade Brown Sugar Glaze. Who doesn't love bacon? This bacon-wrapped pork loin with marmalade brown sugar glaze roasts to perfection.
  • Garlic and Herb Crusted Pork Loin Roast. A garlic and herb crusted pork loin roast is a breeze to prep and cook. Just combine the seasonings, rub them over the pork, and refrigerate the roast until you're ready to cook.
  • Porchetta: Stuffed and Rolled Italian Pork Roast. Porchetta is a classic Italian recipe usually made with pork shoulder. This version uses leaner pork loin as the central meat.
  • Cuban Pork Roast. This easy boneless Cuban pork roast recipe is marinated overnight (or for at least eight hours) and then roasted the next day. Serve it traditionally with rice and beans and use leftovers for Cubano sandwiches.
  • Easy Slow Cooker Pork Loin Barbecue. Barbecue flavors stand out in this easy slow cooker pork loin barbecue. The roast is slow-cooked to perfection with a store-bought barbecue sauce that has been doctored with additional ingredients.
  • Easy 4-Ingredient Pork Roast. All you need to make this simple easy 4-ingredient pork roast is salt, pepper, and garlic. Really, that's all there is to it!


YUCATAN-STYLE SLOW-ROASTED PORK - YOUTUBE
This Yucatan-Style Slow-Roasted Pork is rubbed with a tantalizing array of spices including annatto, cumin, allspice, smoked paprika & ground ancho chile.Get...
From youtube.com


LEFTOVER BONELESS PORK LOIN RECIPES
2021-10-07 · These recipes are terrific choices for all types of leftover roast pork, including pork loin, pork tenderloin, pork shoulder roasts, and. Pork loin and pork tenderloin may sound interchangeable, but there's plenty of difference between these cuts of meat. They are sliced off of the pork sirloin roast. If serving pork loin for a group of 50, one needs to have at least 37.5 pounds ...
From tfrecipes.com


PORK LOIN ROAST RECIPE | LEITE’S CULINARIA | THE FIT ZONE
2021-10-21 The only trick to making roast pork loin–aside, that is, from being patient during its long, slow spell in the oven—is knowing how to keep the pork loin from drying out. The answer lies in the kind of pork loin that your grandma’s neighborhood butcher had readily available—meaning one with sufficient fat so the roast essentially bastes itself as the fat melts. It can be tricky to ...
From thefit.zone


PORKROASTYUCATANSTYLE RECIPES
This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto. Provided by Chef John. Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes. Time 4h23m. Yield 6. Number Of Ingredients 13. Ingredients; 2 oranges, juiced: 2 lemons, juiced, or ...
From tfrecipes.com


YUCATAN-STYLE SLOW-ROASTED PORK TACOS - THE AMATEUR GOURMET
2011-06-30 It’s not one of those cookbooks full of familiar recipes that have been tweaked in such minor ways you wonder why you bought it; here everything is fresh, smart and mouth-watering. Especially the recipe on pg. 66: “Yucatan-Style Slow Roasted Pork.” I’ve roasted pork before. I’ve slow-roasted pork before. But the flavors have always been somewhat tame. Not here! Here you make a rub ...
From amateurgourmet.com


COCHINITA PIBIL (YUCATáN-STYLE BARBECUED PORK) RECIPE
2021-08-31 Add achiote, oregano, cloves, cinnamon, black peppercorns, cumin, and allspice and cook, tossing and stirring, until fragrant, about 2 minutes. Transfer to a blender along with peeled garlic, bitter-orange juice, vinegar, soy sauce, and a big pinch of salt. Blend until smooth. Season to …
From seriouseats.com


YUCATAN PORK RECIPE - COOKEATSHARE
Pork Mimi's Way, Yucatan Style: Cochinita Pibil Recipe... Food Network invites you to try this Pork Mimi's Way, Yucatan Style: Cochinita Pibil recipe from Aaron Sanchez. yucatan pork roast Recipes at Epicurious.com. We are unable to find an exact match for: yucatan pork roast. ... advanced recipe search. Tex-Mex Chex Epicurious, © January ...
From cookeatshare.com


PORK ROAST RECIPES | ALLRECIPES
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the ...
From allrecipes.com


PORK ROAST YUCATAN STYLE RECIPES
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 ...
From tfrecipes.com


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