Tuesday, August 25, 2009
We LOVE this Mayan recipe for the most delicious pulled pork tacos you will ever eat! Tyson ate this when we was serving his mission in Merida Mexico. We made it again for my family last night and I could eat it all day long! Sorry Cafe Rio - you just might have been replaced!
1 (4-6 lb) pork butt, trimmed but with some fat remaining (I used one that was almost 7lbs.)
3 ounces achiote paste - this can be hard to find, any Mexican market should have it, we found ours at Wal-mart.
12 garlic cloves
1 medium onion coarsely chopped
10 allspice berries, cracked or 2 teaspoons allspice, ground
2 tablespoons dried Mexican oregano, toasted
1 teaspoon cumin seed, toasted
2 teaspoons cracked black pepper
6 bay leaves
2 tablespoons Worcestershire sauce
2 limes, juice of
1 orange, juice of
1/4 cup apple cider vinegar
2 habaneros, fresh, stems and seeds removed (trust me, they only add flavor NOT heat. We actually use 3)
2 tablespoons vegetable oil
3 tablespoons kosher salt
-Dry toast Mexican oregano and cumin seeds in a hot, heavy skillet one at a time, stirring or shaking the pan to prevent burning. They are done when color has deepened and little wisps of smoke are formed.
-Mix all the ingredients, except the pork in a blender or food processor. Pour a little of the mixture in the bottom of a crock pot, add pork and pour the rest of the mixture over the pork.
-BE CAREFUL NOT TO GET THE MIXTURE ON YOUR HANDS - IT WILL STAIN THEM ORANGE!!!
-Marinate overnignt in the fridge.
- Cook in crock pot on low about 8 hours - I just do it when I wake up and let it go all day:)
-Pull it apart and remove fat wearing latex gloves - seriously your hands will be orange if you don't - mix a bit of the sauce into the meat to make it moist (I really hate the word moist by the way). Discard the rest of the sauce or you can put it onto your taco like salsa - what ever works for you:)
-Serve with fresh corn tortillas, red pickled onions, guacamole, chopped cilantro, queso seco (Mexican crumbling cheese), diced radishes, salsa, etc.
The original recipe says to roast it wrapped in 1 pound of banana leaves for more flavor. We didn't do this because they are so hard to find. You can also put in in the oven at 325 for 3 1/2 to 4 hours until the meat is tender.
Pickled Red Onions
3/4 cup white vinegar
3 tablespoons sugar
pinch of salt
one bay leaf
5 allspice berries
5 whole cloves
1 small dried chili pepper - I used a pinch of ground cayenne pepper
2 large red onions - sliced thinly in rings
-In a medium pan add all ingredients except the onions and bring to a boil.
-Add onions and lower heat, simmer for about one minute.
-Remove from heat and cool.
-Pour into a container and refrigerate. (the onions will keep for several months in the refrigerator, but they are best the week they are made)