Poc-Chuc: Tender Pork topped with Onions

Raven Higheagle

By
@ravenhigheagle

Poc-Chuc was originally created before there was refrigeration and meats were salted to preserve them. Acidic flavors such as sour orange and vinegar were used to combat the saltiness of the meat. With refrigeration readily available nowadays, salting meat is uneccesary but the acidic flavors of Poc-Chuc remain. The pork is slow cooked to keep it moist and tender, and the onions added to it round out the flavors nicely. The meat used to be cooked with hot embers, but modern methods include the use of the oven.


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Rating:

Comments:

Serves:

Serves at least 10

Prep:

24 Hr 15 Min

Cook:

3 Hr 30 Min

Method:

Bake

Ingredients

FOR PORK ROAST

1 large
pork roast
1 1/4 c
sour orange juice (fresh squeezed if possible)
1 Tbsp
achiote paste
3 tsp
salt
1/2 tsp
whole peppercorns
onion topping- see below
chiltomate sauce- see below

FOR ONION TOPPING

6 medium
onions, sliced
1 c
water
1 Tbsp
lard or oil
1/2 tsp
coriander
splash of vinegar
1 tsp
sugar
1 pinch
salt

FOR CHILTOMATE SAUCE

5 large
tomatoes
2
habanero chiles
1 large
onion, peeled, quartered and roasted
1 bunch
fresh cilantro
splash of vinegar
3 clove
garlic, peeled
•salt to taste

Directions Step-By-Step

1
FOR THE PORK ROAST:

Rinse the roast and pat it dry. Rub the achiote paste over it and place in an airtight plastic bag.
2
Whisk together 3/4 cup of the juice, salt and peppercorns and pour over the meat. Seal the bag and marinate overnight.
3
Preheat the oven to 325 degrees.

Place the roast in a covered baking dish and cook it for about 3 hours. Baste the meat with the liquids ever 30-45 minutes.
4
Turn up the heat to 400 degrees and cook for another 30 minutes.
5
Remove meat from oven and let it sit for about 15 minutes and then slice it into 1/2 inch slices.
6
Drizzle the remaining orange juice over the sliced meat and top with the onions and some Chiltomate sauce. Depending on the size of the roast, it serves 4-6 people.
7
FOR THE ONION TOPPING:

Add onions and water to a large pan, and cook over medium heat.
8
When water has evaporated and onions are softened, add the lard or oil and continue to cook.
9
Sprinkle in the coriander an add the splash of vinegar and the sugar. Cook for an additional 10 minutes.
10
FOR THE CHILTOMATE SAUCE:

Heat your comal (or griddle) over high heat.
11
Remove skins from onion and cut into quarters.
12
Place your tomatoes, chiles, onions and garlic onto the comal and cook over high heat until the skin is brown or black and blistered.
13
Remove the skins and the seeds from the tomatoes and chiles. Let all the cooked items cool for 15 minutes.
14
With a molcajete or blender, process the cooked ingredients and then add in the remaining ingredients until thoroughly blended.
15
This sauce goes great with Papadzules or Poc-Chuc.

About this Recipe

Course/Dish: Gravies, Pork, Roasts
Main Ingredient: Pork
Regional Style: Mexican
Other Tags: For Kids, Healthy, Heirloom