Border Grill Yucatan Pork Food

CHEF JOHN'S YUCATAN-STYLE GRILLED PORK

Chef John's Yucatan-Style Grilled Pork image

This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto.

Provided by Chef John

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 4h23m

Yield 6

Number Of Ingredients 13

Ingredients

2 oranges, juiced
2 lemons, juiced, or more to taste
2 limes, juiced, or more to taste
6 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon annatto powder, or more to taste, plus more to sprinkle on before grilling
1 teaspoon ground dried chipotle pepper
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
2 pork tenderloins, trimmed
1 tablespoon vegetable oil

Steps:

Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.
Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (63 degrees C). Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 12.1 g, Cholesterol 84.3 mg, Fat 9.9 g, Fiber 3.3 g, Protein 28.1 g, SaturatedFat 3 g, Sodium 1021.5 mg, Sugar 5.3 g

YUCATAN STYLE PORK SHOULDER

Yucatan Style Pork Shoulder image

Provided by Food Network

Categories main-dish

Time 6h15m

Yield 7 to 8 pounds pulled pork

Number Of Ingredients 14

Ingredients

1/2 cup ground annatto seed
1/2 cup white vinegar
1/4 cup extra-virgin olive oil
1/4 cup Mexican oregano
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground black pepper
2 habanero chiles
2 heads peeled garlic
10 to 12 pound bone-in pork shoulder
2 large banana leaves
1 gallon orange juice
2 cups lime juice
1/2 cup salt

Steps:

Preheat the oven to 350 degrees F.
Combine the annatto seeds, vinegar, olive oil, oregano, coriander, cumin, black pepper, chiles and garlic in a food processor. Blend until smooth. Rub the paste all over the pork shoulder. Lay one banana leave in the bottom of a deep hotel pan, then place the rubbed pork on top. Add the orange and lime juices, then add the salt. Lay the remaining banana leaf over top. Cover with foil and cook in the oven for 5 to 6 hours.
Remove the pork and allow to cool. Remove the fat and bone and shred the meat. Then serve while hot, it's ready to eat.

YUCATAN PORK BAKED IN BANANA LEAVES: COCHINITA PIBIL

Yucatan Pork Baked in Banana Leaves: Cochinita Pibil image

Provided by Food Network

Categories main-dish

Time P1DT2h30m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 pound frozen banana leaves* (See Cook's Note)
2 (4-ounce) packages achiote paste* (recommended: Recado Rojo)
6 cloves garlic
1/4 cup white vinegar
1/4 cup orange juice
1 tablespoon kosher salt
5 pounds trimmed, boneless pork butt, halved
1 cup water
Marinated Red Onions, recipe follows
Habanero Salsa, recipe follows
Serving Suggestion: steamed white rice or fresh, warm tortillas
2 medium red onions, thinly sliced
3 cups water
1 cup cider vinegar
1 tablespoon kosher salt
Combine all ingredients in a large bowl. Cover and refrigerate for 2 hours before serving.
8 habanero chiles
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
2 teaspoons salt

Steps:

Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves.
Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours.
After meat has marinated, preheat oven to 375 degrees F.
Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours.
Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve.

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