Mexican Style Pork for Tortillas
This Mexican style pork recipe uses pork loin marinated in an orange and spice mixture. Plan to give this pork at least 6 hours to marinate. The pork roast is then roasted, shredded, and served with a freshly made salsa and tortillas.
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Pierce the pork all over and rub in the 2 teaspoons salt and 2 tablespoons orange juice. Set aside while you prepare the seasoning paste.
Grind the achiote seeds, cumin, oregano, peppercorns and allspice together to a fine powder.
Crush the garlic together with the chile seco, salt and 3 tablespoons Seville orange juice and mix with other powdered spices. The mixture should be a thick paste. Coat the pork with the paste.
Wrap the meat in plastic wrap and leave to season in the refrigerator for at least six hours or overnight.
Preheat oven to 325 F. Place a rack at the bottom of the Dutch oven and cover the dish with a tight fitting lid. Add 1/2 cup of water to the pan. Roast for 2 1/2 hours. Turn the meat and baste it well with the juices at the bottom of the pot. Cook for another 2 1/2 hours, or until the meat is soft and falling off the bone.
Meanwhile, prepare the salsa: mix all ingredients together. Set aside to season for about 2 hours. Serve in a separate dish.
After cooking, shred the meat roughly, then pour the fat and juices from the pan over it. Serve hot, with tortillas and the sauce.
* The original recipe called for wrapping the pork in a seared banana leaf, but I use plastic wrap. Also, the author suggests making a substitute for the seville orange juice: for 1/2 cup: 3 tablespoons orange juice, 3 tablespoons grapefruit juice, and 2 tablespoons lemon juice, along with 1 teaspoon of grapefruit zest. Serves 6.
Adapted from a recipe from "The Cuisines of Mexico" by Diana Kennedy