Okay, I made this yesterday. I am sorry, I did not take any pics. We were watching grand kids all day. Enough said about that.
Here is what I used/did:
1. I had a 9 pound butt, bone in. I took the fat cap down to about 1/4". I scored both sides about 1 to 2 inches deep. I lightly salted the butt with kosher salt.
2. I used a box of El Yucateco Anchioto Paste. I added about a teaspoon of both coriander and cumin. I mixed all this into about 1 1/4 cup of Naranja Agria (sour orange).
3. I marinated the butt in the juice mixture over night.
4. I placed banana leaves on the bottom of an aluminum pan. Placed the butt into it, poured the marinade over the top, then covered the top of the pan with more banana leaves. I then covered and sealed the pan with aluminum foil.
5. I baked this in my big green egg running it at about 310. Five hours in I opened the egg for the first time and temped the meat. It was right at 202 and tender. I let it go another ten minutes then pulled and rested.
6. I removed the banana leaves and the liquid from the pan. Shredded the pork, took the fat off the top of the juices and mixed it back in.
7. Then...we ate.
Overall the critique was that it tasted just like the authentic pork from the Yucatan. I cant wait for left overs tonight in that I know it will even get better.
I also did the pickled onions which I totally loved!
1. Sliced red onion in about 1/4" width.
2. Boiled water
3. Poured boiling water onto the onions.
4. Left the water on the onions for about 45-50 seconds then strained.
5. I placed the strained onions into a mason jar, added about 1.5 teaspoon of kosher salt, then covered with the Naranja Agria.
6. Chilled for about four hours until dinner.
YUM!
I found all the stuff here at a local market. I really enjoyed going into the markets to see their meat counters and food counters.
POP