Ingredients

One 5-pound pork butt or shoulder with the fat on

2 Teaspoons salt

Tortillas for serving

Ingredients for the marinade:

¼Cup freshly ground black pepper

1 Teaspoon ground cinnamon

1 Teaspoon ground cumin

2 Teaspoon dried oregano

3 Allspice berries

¼ Teaspoon hot paprika

8 Large garlic cloves, chopped

2/3 Cup freshly squeezed orange juice

3 Tablespoons Hurricane Mash

¼ Cup red wine vinegar

Ingredients for the wrapping

1 Large onion, sliced

Banana leaves, plantain leaves, cornhusks, or aluminium foil

Ingredients for the sauce:

½ Cup very finely chopped onions

3 Tablespoons Peppermaster Sauce

2/3 Cup freshly squeezed bitter orange juice or

⅓ Cup freshly squeezed navel orange juice and

⅓ Cup freshly squeezed lime juice

Directions:

Directions for marinating:

Pierce the meat several times with a skewer and rub the salt all over. Combine the ingredients in a small bowl, then coat the pork with the marinade. Place the onion on top of the meat, and wrap it up with the leaves or foil. Refrigerate overnight.

Directions for cooking:

Preheat the oven to 325. Transfer the wrapped pork to a roasting pan and roast until very tender and the meat shreds easily with a fork, 6 to 7 hours. Remove the wrapping from the meat and shred the pork off the bone with forks. Transfer the meat to a serving platter and spoon the collected juices over it.

Directions for the sauce:

To make the sauce, place the onion, Peppermaster Sauce, bitter orange or orange-lime juice mix in a blender and run briefly until almost smooth. Transfer to a serving bowl.

Filed under: Recipes / Recette

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