purplecat: Mix of courgette, chicken and rosemary (General:Food)
[personal profile] purplecat
Cross-posted to [community profile] cookbook_challenge.

Another recipe from The Roasting Tin around the World by Rukmini Iyer. This from the Central and South America section.


1 onion, roughly chopped
6 cloves garlic, roughly chopped
1 tsp ground cumin
1 tbsp dried oregano
8 cloves
250ml orange juice
2 limes, juice only
50g achiote paste
1 tsp sea salt
800g pork shoulder, diced

Pickled Onions
1/2 red onion, very thinly sliced
1 lime, juice only

To Serve
Chopped fresh coriander
Tortillas and sour cream


Blitz everything except the pork in a food processor. Place everthing in a roasting tin or lidded casserole, cover with foil or the lid, and cook in an oven at 140C(fan)/160C for 3 hours.

Meanwhile mix the red onions and lime juice and set aside for three hours.

Once cook, shred the pork, garnish with the pickled onions and coriander and serve.


Mistakes, Changes and Substitutions
Apart from only having 600g pork and no tortillas or coriander, I cooked this almost as specified. I sourced the achiote paste from the Internet as advised by the recipe.

Verdict
This is mind-numbingly easy so definitely worth it in terms of results for effort. The offspring picked at it politely (because sauce), but husband and I liked it so I'll be cooking it again, if only to use up the rest of the achiote paste. I had hopes it would make a good sandwich filling when cold, and it wasn't spectacular there, possibly it was bit too liquid (I may not have compensated for the reduced amount of pork entirely correctly).

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