Porkroastyucatanstyle Recipes

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10 BEST MEXICAN PORK RECIPE COLLECTION



10 Best Mexican Pork Recipe Collection image

Try these authentic Mexican pork recipes for dinners that are sure to please! From carnitas to burritos to tacos, everyone will love these dishes.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Carnitas (Mexican Slow Cooker Pulled Pork)
Pulled Pork Burrito
Mexican Pork Stew
Tacos Al Pastor
Spicy Pork Tacos with Red Cabbage Slaw
Cochinita Pibil
Pulled Pork Enchiladas (Pork Carnitas)
Crockpot Chalupas
Tamales
Pozole Rojo (Mexican Pork and Hominy Stew)

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Mexican pork dish in 30 minutes or less!

Nutrition Facts :

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

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

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

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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