A traditional Mexican slow-roasted pork dish paired with corn on the cob.
Ingredients
Pork
- 2 pounds Stone Cross Farm pastured pork shoulder/Boston butt
- 8 ounces achiote paste
- 1/2 cup lemon juice
- 1 cup orange juice
- Salt and pepper to taste
- 1 ounce fresh oregano (about ¼ cup)
- 8 cloves of garlic
- 2 tablespoons chopped garlic
- 4 cups water
Corn
- 4 ears corn on the cob
- 1/4 cup salt
- 1 teaspoon cayenne pepper
- 1 cup sour cream
- 1 lime, cut into quarters
- 1 cup Mexican queso fresco (or Parmesan cheese)
Instructions
Pork
- Preheat oven to 350°
- Cut pork shoulder into large cubes and place in a deep pan. Split all the other ingredients in two parts and blend each part in a blender and pour on top of the cut meat until it barely covers the meat with liquid.
- Cover with aluminum foil and cook for 3 hours. Let the pork cool somewhat, then shred it with your fingers or two forks, removing and discarding fat as you do. Serve shredded pork drizzled with pan juices and a side of corn.
Corn
- Remove husks. Grill until tender and lightly charred, about 5 minutes, turning often. Let it cool for about 10 minutes. Mix salt with cayenne pepper. Brush the sour cream onto the corn and sprinkle the corn with salt mixture to season (you’ll have leftover seasoning which you can use in anything from spaghetti sauce to salad dressing). Squeeze limes over the corn and sprinkle all over with crumbled queso fresco or grated Parmesan.
