We’ve outlined all the ingredients and directions for you to make the perfect Achiote Marinated Pork Loin with Pulled Pork “Tamales” Hoisin-Key Lime Syrup. This dish qualifies as a Easy level recipe. It should take you about 2 days 2 hr to make this recipe. The Achiote Marinated Pork Loin with Pulled Pork “Tamales” Hoisin-Key Lime Syrup recipe should make enough food for 8 to 10 servings.
You can add your own personal twist to this Achiote Marinated Pork Loin with Pulled Pork “Tamales” Hoisin-Key Lime Syrup recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Achiote Marinated Pork Loin with Pulled Pork “Tamales” Hoisin-Key Lime Syrup recipe.
Ingredients for Achiote Marinated Pork Loin with Pulled Pork “Tamales” Hoisin-Key Lime Syrup
- 8-pound pork loin
- 1/2 cup sugar
- 1/2 cup salt
- 1/4 cup toasted black peppercorns
- 6 to 8 cups water
- 5 thyme sprigs
- 1/4 cup minced garlic
- 1/3 cup achiote paste or powder (add 2 tablespoons rice vinegar and 1 teaspoon ground cumin)
- 1 cup red wine
- 1 cup canola oil
- Salt and black pepper
- Canola oil, to cook
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground ancho chile
- 1 tablespoon ground black pepper
- 1/4 cup sugar
- Salt
- 6- to 8-pound pork shoulder (pork butt), cut into 3 large slabs
- Canola oil to cook
- 2 large onions, sliced 1/4-inch
- 1/4 cup sliced garlic
- 2 cups red wine
- 1 cup soy sauce
- 1 tablespoon chipotle puree (adobo)
- 2 bay leaves
- 6 cups cooked sushi rice
- 2 red bells peppers, roasted, peeled and diced (medium-dice)
- 6 scallions, separated, 1/8-inch slice
- 1/2 cup chopped cilantro
- 8 to 10 banana leaves, cut into 8 by 12-inch pieces
- Salt and pepper to taste
- Chile oil to garnish
- 1/2 cup canola oil plus 1 tablespoon
- 1/4 cup minced shallots
- 1 tablespoon minced garlic
- 1/4 cup minced ginger
- 1 cup hoisin
- 1/2 cup fresh key lime juice
- 1 teaspoon white pepper
- 1/2 teaspoon salt
Directions for Achiote Marinated Pork Loin with Pulled Pork “Tamales” Hoisin-Key Lime Syrup
- In a container that will hold the pork loin, mix the sugar, salt, peppercorn and 6 cups water. Add the pork and cover with more water if necessary. Let brine overnight in the fridge. Remove pork and rinse. Pat dry and set aside. Clean out same container and mix the thyme, garlic, achiote, wine and oil. Add the pork and smother with the marinade. Let stand overnight, turning once. Pre-heat oven to 375 degrees. Remove pork from marinade and wipe off excess. Season with salt and pepper. In a hot oven-proof skillet coated with canola oil, sear the pork on all sides until brown, about 10 minutes. Transfer to oven and roast for about 20 minutes. Go for an internal temperature around 150 degrees for medium. The pork should remain pink. Let rest for 5 minutes before slicing.
- For the ‘tamales’: Pre-heat a large casserole or stock pot. On a plate, mix the cumin, coriander, chile, pepper and sugar. Salt the pieces of pork and season well with the spice mix. Coat the pot with oil and brown the pork on both sides, about 12 minutes. Wipe out pot and coat again with oil. Brown the onions and garlic, about 8 minutes. Deglaze with wine and add the soy, chipotle, bay and cover with water. Check for seasoning. Bring to a boil and let simmer 4 hours until the meat is very soft. Carefully pull out pork and bay leaves. Blend the cooking liquid with a hand blender and check for seasoning. When pork is cool enough to touch, shred the pork by hand. In a large bowl, take 6 cups of shredded pork and mix with the rice, red bells, scallion whites and cilantro. Add the sauce, a small ladle at a time just to moisten the mix. Season and check. Lay the leaves shiny side down, and place 1 cup of filling on each. Wrap by bringing the bottom up first, fold in the sides underneath, then continue folding forward. The package should end up rectangular shaped. Place in a hot steamer for 10 minutes or until piping hot.
- For the syrup: Heat a saute pan to medium heat and an coat with 1 tablespoon of canola oil. Brown shallots, garlic and ginger, about 5 minutes. Add hoisin and saute 3 minutes. Add juice and white pepper. Scrape into a blender and puree all. With blender running, slowly add oil until smooth and emulsified. Check for seasoning.
- Plating: Zig-zag the hoisin syrup and chile oil. Sprinkle the scallion greens around. Place 1 tamale and slice open. Surround with the pork slices.
Cookware for your recipe
You will find below are cookware items that could be needed for this Achiote Marinated Pork Loin with Pulled Pork “Tamales” Hoisin-Key Lime Syrup recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Easy Main Dish
- Main Dish
- Steamer – Steamer may refer to:
- Asian
- Pulled Pork
- Pork Loin – Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage.
- Pork – Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.Pork is the most popular meat in the Western world and in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, East Timor, and Malaysia). It is highly prized in Asian cuisines, especially in China, for its fat content and texture.Some religions and cultures prohibit pork consumption, notably Islam and Judaism.
- Roasting – Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as “roasted”, e.g., roasted chicken or roasted squash.
- Marinating Recipes
