Yucatan-Style Slow-Roasted Pork

Name: Yucatan-Style Slow-Roasted Pork
Yield: makes 4 to 5 cups, or 6 to 8 servings
Ingredients: 3 tablespoons annatto seeds; 3 tablespoons whole black peppercorns; 1 tablespoon toasted cumin seeds; 3/4 cup peeled garlic cloves; 3/4 cup lightly packed fresh cilantro leaves and stems; 1 1/2 tablespoons kosher or coarse sea salt; 1 seedless orange, peeled and cut into large chunks; 1/4 cup beer of any type; 2 teaspoons red pepper flakes; 1 teaspoon ground allspice; 1 teaspoon pimenton (smoked Spanish paprika); 1 teaspoon ground ancho chile; 3 pounds fresh pork shoulder (Boston butt or picnic shoulder)

December 14, 2011

Of all the recipes in the cookbook I cowrote with Boston chef Andy Husbands, The Fearless Chef, the one for slow-roasted pork is the one I’m asked for the most. A new round of requests came after my friend Josh and I made it for my own birthday party a few years ago in Washington. We served it simply, with salsa, sour cream, and tortillas on the side, but trust me, this meat can go into all sorts of recipes, such as in Cochinita Pibil Tacos (page 95), Faux-lognese with Pappardelle (page 140), and Pulled Pork Sandwich with Green Mango Slaw (page 121). I’ve simplified this recipe a little from Andy’s original version, cutting out a 24-hour marinating step, replacing the traditional banana leaves with good old aluminum foil, and using one of my favorite smoke stand-ins, Spanish pimenton (smoked Spanish paprika), instead of oregano. The pork is spicy and deeply flavored and colored, thanks in no small part to the large quantity of annatto seeds (also called achiote) that goes into the paste. These little brick-colored pebbles are worth seeking out at good Latin markets or online through such sources as Penzeys.com.

Recipe notes