Pibil-Style Pork

Ingredients for Pibil-Style Pork

• 1 medium onion, quartered through core

• 4 spicchi d'aglio, sbucciati

• 80ml di succo d'arancia fresco

• 80ml succo di lime fresco

• 60ml achiote paste

• 1 cucchiaio di aceto di vino rosso

• 2 cucchiaini di sale kosher grosso

• 1 cucchiaino di pepe nero macinato

• 1 cucchiaino di cumino macinato

• 1/2 cucchiaini di origano secco (preferibilmente messicano)

• 1 4 1/2- to 2.3kg bone-in pork shoulder roast (Boston butt)

• 1 13x9x2-inch disposable aluminum pan

• Tortillas di mais

• Yucatecan Pickled Onions

• Habanero-Tomato Salsa

Heat medium skillet over medium-high heat. Add onion and garlic to dry skillet and cook until browned in spots on all sides, turning occasionally, about 8 minutes for onion and 4 minutes for garlic. Core and coarsely chop onion. Transfer onion and garlic to blender. Add orange juice and next 7 ingredients to blender; puree until smooth. Transfer to large resealable plastic bag; add pork. Seal bag, releasing excess air; turn to coat. Chill at least 4 hours and up to 1 day, turning occasionally.

For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray. Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill. Pour briquettes onto opposite side of grill. Return rack to grill.

For 2-burner gas grill, remove rack and place 1 disposable aluminum pan on 1 side of grill. Return rack; light grill (medium heat) on side opposite pan.

For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in centre of barbecue. Return rack and light grill on both sides of pan (not under pan).

For all grills, brush rack with oil. Place pork with some marinade still clinging on rack above pan. Close lid; insert thermometer into hole in lid. Cook pork until instant-read thermometer inserted into centre of roast registers 91°C, about 3 1/2 hours, maintaining grills internal temperature at around 177°C by opening and closing vents, adjusting gas grill's burners, or adding more hot briquettes from chimney starter to charcoal grill.

Transfer pork to cutting board and let rest 10 minutes. Pull out and discard bone and any large lumps of fat. Using 2 forks or large knife, shred the pork; transfer to platter. Drizzle with a few spoonfuls of drippings from aluminum pan in barbecue, if desired.

Grill tortillas until slightly charred, about 10 seconds per side. Serve pork with tortillas, Yucatecan Pickled Onions, and Habanero-Tomato Salsa.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.