We went for Mexican yesterday and I was inspired to make some Mexican pulled pork. I didn’t have time to marinade and I didn’t have any banana leaves laying around. But I think I ended up with a great tasting dish and a new found favourite hot sauce and the rice just added to the flavours. And the hot sauce? SOOOOO good, with a definite kick. I think its become my second favourite (my first will always be Franks).
When I was looking for a side rice dish, I wasn’t really sure what to do. Then I read a comment (from a Mexican) on a “Mexican Rice” that mentioned they used oregano and cumin and made the rice to accompany spicy dishes. So thats what I did. I didn’t make it super strong in flavour, or spicy in nature. I made a simple rice to soak up juices and heat from the spicy pork. I didn’t take exact measurements of the seasonings unfortunately. Just sprinkled them over the rice.
- 1 pork shoulder
2 tablespoons achiote paste OR a paste made of
- 1 1/2 tbsp paprika
- 1 tbsp white vinegar
- 3/4 tsp dried oregano
- 1 tsp minced garlic
- 1/4 tsp ground cumin
- 1 sliced red onion
In a food processor, blend together
- 1/3 c orange juice
- 2/3 c fresh-squeezed lemon juice
- 2 jalapeno peppers deseeded and rough chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 dried guajillo chiles tops and seeds removed, soaked in hot water to soften (keep the water!)
- Rub the shoulder in the achiote paste and sear off in a dutch oven.
- Pour the liquid mix over top and sprinkle the sliced onion around.
- Bake at 200F for about 4 hours.
- Remove from the pot, shred and place back in the liquid, bringing to a boil. When the liquid has reduced, scoop and place on rice.
- 2 c boiling vegetable stock
- 1 c basmati rice
- Dried oregano
- Garlic Powder
- Onion Powder
- Bring the stock to a roiling boil.
- Add the rice, stir to mix.
- Place a tight lid on and boil on medium heat for 12 minutes.
- Remove from heat, fluff with fork and set aside.