In Mexico, the dish known as cochinita pibil is made by rubbing a whole suckling pig with warm spices and juice from bitter oranges, then wrapping it in banana leaves and slowly pit-roasting it until it is succulent and richly flavored. To achieve a similar dish at home, we turned to well-marbled pork butt roast and traded the banana leaves and pit of coals for a Dutch oven, which, when placed in a moderate oven, allowed the pork to braise gently to tenderness. To give the pork its distinctive flavor, usually achieved with hard-to-find ingredients like bitter oranges and annatto, we used frozen orange juice concentrate, tomato paste for color and depth, and bay leaves for herbal flavor. A quick habanero sauce, made with a traditional cooked-carrot base, and pickled red onions balanced out the rich meat.
This Pork Butt Roast Sings With Orange Juice, Tomato Paste
AMERICA’S TEST KITCHEN, The Columbian
Wed, 01/23/2019 - 7:03am
Sections: u.s.
Topics: Washington Clark County Vancouver
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