Ingredients for Pork Roast Yucatan Style
- 3-4 lb boneless pork shoulder roast
- 2 tablespoons achiote paste
- 1 teaspoon salt
- 1/2 cup fresh orange juice
- Lemon Juice
- Vinegar
- 1 tablespoon dried oregano
- Allspice
- Fresh Ground Black Pepper
- Ground Cumin
- 4 cloves garlic, minced
- Aluminum Foil
- All Purpose Flour
- Water
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How to Make Pork Roast Yucatan Style
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the piloncillo, achiote paste, oregano, cumin, garlic, salt, and pepper. Mix well.
- Rub the spice paste all over the pork roast, ensuring it's evenly coated.
- Place the pork roast in the center of the prepared clay pot. Add the orange slices and onions around the roast.
- Pour the orange juice over the pork and vegetables.
- Seal the clay pot tightly with the clay lid or aluminum foil. Make sure there are no cracks or gaps.
- Carefully place the sealed clay pot in the preheated oven.
- Cook for approximately 145 minutes, or until the pork is fork-tender and the internal temperature reaches 190°F (88°C).
- Remove from oven and let the pot cool completely for at least 30 minutes before attempting to open it.
- Once cool, carefully crack open the clay pot (using a hammer or mallet if necessary).
- Serve the succulent pork roast with the roasted vegetables and enjoy!
Nutrition Information (Approximate per serving)
Sodium
754 g
Sugar
2g
Fat
12g
Carbs
11g
