So one of the dishes I absolutely love is Achiote Pork, very reminiscent of Conchinita Pibil in essence, but its own very special beast all in all. The best part about this dish is that it is Gluten Free so it can go with almost any finicky eater's diet; I personally love serving mine with some crumbled Cotija cheese on a bed of creamy fire roasted poblano polenta! (Yes, that is still 100% gluten free!)
The Achiote Pork has this overall character to it that sets it apart from most other dishes from the Yucatan. It has that bold, red color from the anato seed; the deep smokiness of the rubbed spices; the bitter twang of the cider vinegar which doubles as a bridge between the citrus and the spice... Okay... I'm getting myself excited and just need to get this recipe out!
_______________________________
Braised Achiote Pork
(Once you start eating you can't stop so I wrote this recipe for 6 - 6 oz portions of pork, size down as needed)
Base Pork and Dry Rub
(All spices come out so much richer and deeper if you buy as seeds/whole and toast first, then put in a spice grinder!)
3 lb 8 oz Boneless Pork Butt
1 1/8 tsp Ground Allspice
1 1/8 tsp Ground Cinnamon
1 tbsp Ground Cumin
1 1/8 tsp Ground Clove
3/4 tsp Kosher Salt
2 tbsp Safflower Oil
Glaze
(Whisk together until blended well, forming a concentrated deep red color)
1 oz Achiote Paste
2 tbsp Apple Cider Vinegar
1 tbsp Fresh Lime Juice
Braising Liquid
(Combine broth ingredients. Whisk until well blended)
1 3/4 cup water
3/4 oz Ancho Pepper Concentrate
(If you cannot find Ancho Concentrate then sub out with 3 dried ancho husks, a handful of raisins, 1/2 cup of orange juice, and some sprigs of cilantro)
Alright, let's get this show on the road.
Preheat conv oven to 300 F or std oven to 350 F.
Coat pork with spices. Let rest for 30 minutes.
Coat pork entire piece of pork in Achiote glaze.
In shallow roasting pan(s) over medium-high heat, heat oil. Add pork. Brown well on all sides, 6-8 minutes.
Add broth to pan. Cover tightly with foil.
Bake until pork is fork-tender, 3-3 1/2 hours.
Let rest in covered pan 20 minutes before losely tearing into lump pieces, 1 1/2 ozw portions a piece.
For each serving, 4 lump pieces or as you see fit. Enjoy!
_________________________
A short post-script, a good accompaniment to this protein is also crispy fried plantains, avocado salads, or it goes really amazingly in posole!
As always, let me know what you think of the recipe, give any suggestions of what you would like to see next... otherwise it is going to be another Gringtino dish!
I am going to keep chasing this sunshine in a shot glass and have a great night SG Nation!
