Porkroastyucatanstyle Recipes

PORK ROAST YUCATAN STYLE

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.

COCHINITA PIBIL (MAYAN PORK ROAST)

Steps:

• To make the marinade:.
• In a large glass or plastic dish use a fork to dissolve the anatto paste in the orange and lime juice and the vinegar. Add the all-spice.
• Rinse and pat the pork roast dry. Remove and discard any fat lumps. Rub the salt and pepper all over the meat and place in the dish with the marinade. Turn the meat to cover it in the marinade. Let marinate for at least 1 hour, but no more than 6 hours, in the refrigerator, turning occasionally.
• Take the meat out of the refrigerator and preheat the oven to 375 degrees for 20 minutes. Meanwhile, turn on a burner in you stove to low heat. Unfold the banana leaves and toast them very lightly, one by one, directly over the flame, do this using gloves or kitchen thongs, being very careful not to burn the leaves, you only want them to soften a bit.
• Place enough banana leaves to cover the bottom of a roasting pan and place the meat on top. Pour as much of the marinade on the meat as you can and then cover the meat with the rest of the banana leaves, making sure that there are no gaps between the leaves.
• Place the pan in the oven and roast for an hour, or until the meat is well done and very tender. Meanwhile, mix all the ingredients in a small bowl and let marinate as the meat cooks.
• To serve, pull or cut the meat into shreds, divide into portions and let each person make their own tacos, topping them with the sliced onion salsa.

YUCATAN STYLE PORK SHOULDER

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 MIMI'S WAY, YUCATAN STYLE: COCHINITA PIBIL

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.

PUERCO PIBIL (YUCATAN-STYLE SLOW ROASTED PORK)

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).

YUCATECAN-STYLE PORK

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.