One 5-pound pork butt or shoulder with the fat on

2 t salt

Soft Tortillas for serving

Ingredients for the marinade

¼ c freshly ground black pepper

1 t ground cinnamon

1 t ground cumin

2 t dried oregano

3 Allspice berries

¼ t hot paprika

8 garlic cloves, chopped

2/3 c freshly squeezed orange juice

3 T Peppermaster Original Hurricane Mash

¼ c red wine vinegar

Ingredients for the wrapping

1 Large onion, sliced

Banana leaves, plantain leaves, cornhusks, or aluminium foil

Ingredients for the sauce

½ c very finely chopped onions

3 T Peppermaster Original General Tao

2/3 c freshly squeezed bitter orange juice or

⅓ c freshly squeezed navel orange juice and

⅓ c freshly squeezed lime juice

Directions for marinating

Pierce the meat several times with a skewer and rub the salt all over. Combine the ingredients in a small bowl, then coat the pork with the marinade. Place the onion on top of the meat, and wrap it up with the leaves or foil. Refrigerate overnight.

Directions for cooking

Preheat the oven to 300. Transfer the wrapped pork to a roasting pan and roast until very tender and the meat shreds easily with a fork, 6 to 7 hours. Remove the wrapping from the meat and shred the pork off the bone with forks. Transfer the meat to a serving platter and spoon the collected juices over it.

Directions for the sauce

To make the sauce, place the onion, Peppermaster Sauce, bitter orange or orange-lime juice mix in a blender and run briefly until almost smooth. Transfer to a serving bowl and drizzle over individual servings. Serve with the soft tortillas.

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