30m
PREP TIME
4hr
COOK TIME
381
CALORIES
20
INGREDIENTS
30m
PREP TIME
4hr
COOK TIME
381
CALORIES
20
INGREDIENTS
Ingredients 16 Servings
- Yucatan Red Recado (Spice Paste)
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 3 tablespoons coarsely chopped fresh garlic, (about 10 cloves)
- 3 tablespoons ground annatto, (see Tip below for substitution)
- 4 teaspoon McCormick Gourmet™ Organic Ground Coriander
- 4 teaspoons McCormick® Oregano, Whole Mexican
- 4 teaspoons McCormick® Sea Salt Grinder
- 1 tablespoon McCormick® Ground Cumin
- 1 tablespoon McCormick® Coarse Ground Black Pepper
- 1/2 teaspoon McCormick® Ground Cloves
- Mexican Slow-Roasted Pork (Cochinita Pibil)
- 1/2 cup fresh lime juice
- 1/2 cup fresh lemon juice
- 3 tablespoons minced fresh garlic, (about 10 cloves)
- 6 1/2 pounds pork butt, trimmed of visible fat and cut into 4 pieces
- Fiery Pickled Red Onions
- 3 medium red onions, thinly sliced (3 cups)
- 1/2 cup white vinegar
- 1/4 cup fresh orange juice
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1 medium habanero chile, seeded and thinly sliced
INSTRUCTIONS
- 1 For the Yucatan Red Recado, place all ingredients in blender container; cover. Blend on medium speed until smooth.
- 2 For the Mexican Slow-Roasted Pork, mix juices, garlic and Yucatan Red Recado in medium bowl until well blended. Pour over pork butt in large resealable plastic bag. Rub marinade all over pork. Cover. Refrigerate overnight.
- 3 For the Pickled Red Onions, place onions in medium heatproof bowl. Add boiling water to cover. Let stand 15 minutes. Drain and rinse with cold water. Meanwhile, bring remaining ingredients to simmer in small saucepan on medium-high heat. Remove from heat. Let stand 15 minutes. Pour over onions in medium bowl. Cover. Refrigerate at least 2 to 3 hours to marinate onions. Drain before serving.
- 4 Preheat oven to 325°F. Remove pork from refrigerator. Place in large baking dish. Let stand 15 minutes.
- 5 Bake 4 hours or until pork is very tender. Shred pork using 2 forks. Mix with sauce in baking dish. Serve with pickled red onions.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 For the Yucatan Red Recado, place all ingredients in blender container; cover. Blend on medium speed until smooth.
- 2 For the Mexican Slow-Roasted Pork, mix juices, garlic and Yucatan Red Recado in medium bowl until well blended. Pour over pork butt in large resealable plastic bag. Rub marinade all over pork. Cover. Refrigerate overnight.
- 3 For the Pickled Red Onions, place onions in medium heatproof bowl. Add boiling water to cover. Let stand 15 minutes. Drain and rinse with cold water. Meanwhile, bring remaining ingredients to simmer in small saucepan on medium-high heat. Remove from heat. Let stand 15 minutes. Pour over onions in medium bowl. Cover. Refrigerate at least 2 to 3 hours to marinate onions. Drain before serving.
- 4 Preheat oven to 325°F. Remove pork from refrigerator. Place in large baking dish. Let stand 15 minutes.
- 5 Bake 4 hours or until pork is very tender. Shred pork using 2 forks. Mix with sauce in baking dish. Serve with pickled red onions.
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