Tonight, we made one of the recipes that came from RawSpiceBar (Christmas gift from Mick and Tracy, woot) so the recipe I’m sharing comes ALMOST ENTIRELY from them. You won’t be able to copy it the same unless you buy their specific spice packet, Achiote Recado Rojo. From their site, it’s a blend that includes Annatto seeds, oregano, toasted cumin, black peppercorns, cinnamon, allspice, cloves, and habanero chiles.
I made the marinade yesterday so the pork shoulder could chill in it overnight. The woodsy spice smell, mixed with the citrus made the kitchen smell rather delightful.
At dinnertime, my son went back for forkful after forkful of the meat. My daughter, ate some, which for a toddler, is acceptable. They then spent time trying to copy myself and my husband by making burritos out of the meat, rice, avocados, and sour cream. Eating is as much about the experience as it is about the food!
4 cloves garlic, smashed
2 T veg oil
Achiote Recado Rojo (RawSpiceBar)
1/4 C white vinegar
1 orange, juiced
3 lemons, juiced
2 fresno peppers, deseeded
salt to taste
2 lbs pork shoulder
Salt, tortillas, avocado, rice, sour cream to serve
Heat oil in skilled over medium heat until hot then add Achiote Recado Rojo, peppers, and garlic. Cook, stirring often, until fragrant (a few minutes). Pour into blender or food processor and add lemon juice, orange juice, vinegar, and salt. Blend until smooth.
Pour marinade over patted dry pork and rub in. Refrigerate overnight.
Put pork, marinade and 1 C water in slow cooker. Cook on low for 8 hours. Shred with fork and serve with tortillas, avocado, rice, sour cream… toppings of your choice.
P.S. (Can you write a P.S. on blog posts?) This recipe over on Serious Eats has ingredients listed out for those that want to try this and don’t have that special space packet. It uses annatto seeds, oregano, cloves, cinnamon, peppercorns, cumin, and allspice.