Pulled Pork and Guac Chip Sliders
1/2 teaspoon cumin seeds
1/4 teaspoon whole allspice
1/2 teaspoon black peppercorns
2 tablespoons achiote (annatto) seeds
6 large garlic cloves, coarsely chopped
1 1/2 teaspoons salt
1 teaspoon dried oregano (preferably
Mexican), crumbled
1/3 cup fresh orange juice
1/3 cup distilled white vinegar
3 pound pork shoulder chops (3/4 inch thick)
1/2 cup water
Cooking Instructions
Marinate pork
Toast cumin, allspice, and peppercorns together in a dry heavy skillet over moderate
heat, stirring, until fragrant, 1 to 2 minutes. Finely grind toasted spices with achiote
in an electric coffee/spice grinder or with a mortar and pestle. Mince garlic and mash
to a paste with salt using a heavy knife, then transfer to a 2 1/2- to 3-quart shallow
glass or ceramic baking dish. Stir in spice mixture, oregano, orange juice, and
vinegar. Add pork and rub meat all over with marinade. Marinate pork, covered and
chilled, at least 2 hours.
Preheat oven to 325°F.
Bring pork to room temperature, then add water to baking dish and cover tightly
with foil. Bake in middle of oven until very tender, 1 3/4 to 2 hours. (Leave oven on.)
Uncover pork and, when cool enough to handle, shred meat on a cutting board,
discarding bones and excess fat. Transfer meat and any juices accumulated on
cutting board to baking dish.
Using Laurie's Buffalo Gourmet Chipotle and White Corn Chips, top with pulled pork
and a dab of guacamole. Serve warm.
1/4 teaspoon whole allspice
1/2 teaspoon black peppercorns
2 tablespoons achiote (annatto) seeds
6 large garlic cloves, coarsely chopped
1 1/2 teaspoons salt
1 teaspoon dried oregano (preferably
Mexican), crumbled
1/3 cup fresh orange juice
1/3 cup distilled white vinegar
3 pound pork shoulder chops (3/4 inch thick)
1/2 cup water
Cooking Instructions
Marinate pork
Toast cumin, allspice, and peppercorns together in a dry heavy skillet over moderate
heat, stirring, until fragrant, 1 to 2 minutes. Finely grind toasted spices with achiote
in an electric coffee/spice grinder or with a mortar and pestle. Mince garlic and mash
to a paste with salt using a heavy knife, then transfer to a 2 1/2- to 3-quart shallow
glass or ceramic baking dish. Stir in spice mixture, oregano, orange juice, and
vinegar. Add pork and rub meat all over with marinade. Marinate pork, covered and
chilled, at least 2 hours.
Preheat oven to 325°F.
Bring pork to room temperature, then add water to baking dish and cover tightly
with foil. Bake in middle of oven until very tender, 1 3/4 to 2 hours. (Leave oven on.)
Uncover pork and, when cool enough to handle, shred meat on a cutting board,
discarding bones and excess fat. Transfer meat and any juices accumulated on
cutting board to baking dish.
Using Laurie's Buffalo Gourmet Chipotle and White Corn Chips, top with pulled pork
and a dab of guacamole. Serve warm.
