(This is a before and after post. The beginning I am writing at the meals genesis and the ending will be a brief summary of ease of prep, taste, whether it will be added to the rotation, and what changes I will make if it makes the cut. I have never written a post in this format and am not sure if I will like it but you are stuck with it today, either way.)
Am I the only one who regularly cooks the same meals over and over and over and over ad nauseam? Occasionally I will breakout and try something new but for the most part we have grilled (name your poison) with a side salad. I am beyond bored with eating the same meal again and again. Tonight I am putting the grill aside to try something we have never eaten before. Which may be really good or possibly really bad. No matter, it will be different, and I need different. Gotta make a quick run to The Pig.
The Pig had Boston butts on sale, and I just ran up to grab one and also to get some achiote seasoning. Never heard of it?? Me either until today. Lucky for me ThePig has a pretty substantial Latin section, so I found it quite easily. If they did'n't have it I was going to have to punt and cook the roast in cider vinegar, apple juice with onions and apples.
I understand this is a very run of the mill dish in Mexico, but this will be the first time I have ever made it, much less eaten it. So for better or worse here is the recipe.
2 tablespoons coconut oil
1 3ish pound Boston butt pork roast (also called a shoulder roast)
1/2 pack achiote paste (Actually looks more like little bricks)
1 small can diced medium heat chilis (undrained)
1 large yellow onion, sliced thinly
1 red onion sliced thinly
3/4 cup freshly squeezed lime juice
1 cup salsa
salt and pepper to taste
Brown the pork roast in the coconut oil that has been heated in a large Dutch oven. When it has browned on each side add the achiote paste and lime juice. Stir well to blend, then throw in the rest of the ingredients. Turn the heat to low and let it simmer about 4 hours until the meat is fall off the bone tender. I served this over toast and wilted spinach in a large bowl. Make sure you include lots of the delicious sauce.
WE LOVED THIS!
The achiote paste is made primarily of ground annatto seed, cumin and garlic, but you could taste hints of clove and possibly allspice. It also has a little heat, but it is not at all overpowering. Supposedly annatto is used primarily in the Yucatan region of Mexico but I do not know it to be a fact. I have never eaten anything like it before, but it is not going to be the last time I do. And you know what the best thing about this dish is? Leftovers, lots and lots of beautiful leftovers!
Next time I will probably cook a pork tenderloin rather than a butt and will cook it in the crock pot for 5 hours? I won't serve it over toast again. I understand from TheHub the toast added nothing to the meal. I think next time I might quarter 3 sweet potatoes and let them soak in that delicious sauce which will add enough heft to the dish that toast would be unnecessary. I will still serve it over wilted spinach though.
Right now I just wish it were tomorrow morning so I could warm it up and eat it again!
I don't like posting this way so I will go back to the old "think, cook, eat, describe" format.