poc-chuc: tender pork topped with onions

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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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yield serving(s)

cook time 3 Hr 30 Min

method Bake

Ingredients For poc-chuc: tender pork topped with onions

FOR PORK ROAST
1 lg

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 md

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 lg

tomatoes
2

habanero chiles
1 lg

onion, peeled, quartered and roasted
1 bunch

fresh cilantro
splash of vinegar
3 clove

garlic, peeled
•salt to taste

How To Make poc-chuc: tender pork topped with onions

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.
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