Serves 4
Marinate overnight, then 7 hours
Ingredients
Pork shoulder, boneless 1.2kilo
Oranges 2
Limes 3
Paprika 1 tsp
Chilli powder 1 tsp
Cinnamon 1/2 tsp
Allspice 1/2 tsp
Oregano 2 tbsp
Garlic cloves 5
Achiote paste 2 tbsp
Salt and pepper
Greaseproof paper needed
Method
Place the pork joint into a large bowl and rub all over with salt and pepper.
Juice the oranges and limes into a bowl. In another, crush the garlic and then mash with a fork into a paste.
Add the paprika, chilli, allspice, cinnamon and oregano into the garlic paste and mix well. Add the achiote paste and mash together, to soften it. Add the juice in to the paste bit by bit to help loosen it until you have a smooth slightly thick liquid.
Pour the marinade into the bowl and massage into the meat well. Achiote can stain so be careful! Ensure as much of the meat as possible is submerged, then cover the bowl with clingfilm and leave in the fridge overnight.
The next day, heat the oven to 125 degrees c. Take a large casserole and line the base with greaseproof paper. Take another long piece and lie it in the casserole. Transfer the meat over carefully to sit on top, and spoon the marinade left back over it. Draw the sides of the paper together to make a parcel around the meat and marinade, and tie it at the top with a string. Lastly, take a round piece of foil about the size of the casserole and push it over the meat parcel to secure it.
Put the casserole into the oven and cook for 7 hours.
Remove the casserole from the oven and take off the foil, and open the paper parcel.
The meat should be so tender it should be almost falling apart.
Shred with a couple of forks, then serve with rice or with tacos and some pickled pink onions and coriander.
Eat and enjoy!
Commenti