Achiote And Orange Pulled Pork Recipes

AUTHENTIC COCHINITA PIBIL (SPICY MEXICAN PULLED PORK)

Steps:

• Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
• Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
• Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
• Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
• Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.

ACHIOTE-AND-ORANGE PULLED PORK

Steps:

• The night before, cut pork shoulder lengthwise into two equal pieces, removing excess fat as needed. Combine seasoning-paste ingredients in a small bowl. Massage pork well with paste, transfer to a large resealable plastic bag and refrigerate at least 8 hours. 45 min before you're ready to begin barbecuing, remove pork from refrigerator and let sit at room temperature. Combine mop-sauce ingredients with 1 cup water in a saucepan and warm up over low heat. Set aside 3/4 cup sauce to drizzle over meat just before serving. Put wood chips in a bowl, cover with water, and soak at least 30 minutes. Prepare grill for barbecuing When temperature reaches 300°, lay meat on a cleaned and oiled cooking grate directly over drip pan and cover grill with lid. Try to maintain a temperature between 250° and 300° throughout cooking (see "How to Control Your Heat," below). After 1 hr, remove lid and, using a heatproof brush, baste meat all over with mop sauce. Add 10 to 15 briquets to fire (or more if coals have burned down significantly) and scatter an additional 1/3 cup drained soaked wood chips over coals. Check water level in drip pan; add more water as needed. Cover and keep smoking meat, maintaining grill temperature. Repeat process (mopping meat, adding 10 to 15 briquets and 1/3 cup chips, checking water level) every hour, turning occasionally, until internal temperature of each pork piece reaches 190° and meat shreds easily, 1 1/2 hours per pound (3 to 5 hours total). If thermometer reads 190° but meat isn't tender, cook 30 minutes more. Lift meat from grill and wrap in a double layer of heavy-duty foil, sealing tightly. Let meat steam at room temperature for about 30 minutes, then unwrap, reserving any juices that have accumulated in foil.

SLOW COOKER PULLED PORK WITH ORANGE JUICE

Steps:

• Place pork butt in a slow cooker with the fattier side facing upwards. Pour water and orange juice into the slow cooker. Season pork and liquid with salt and pepper.
• Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Sprinkle onion over the pork.
• Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.
• Remove pork from slow cooker; allow to sit until cool enough to handle. Trim away and discard any visible chunks of fat. Shred remaining pork into strands. Return shredded pork to the slow cooker; stir. Remove portions of pork from slow cooker with a slotted spoon to serve.