Yucatecan Pulled Pork Sandwich

Ingredients

• 4 lbs bone-in pork shoulder (skin-on)
• 3 tablespoons achiote paste
• ½ cup fresh lime juice
• ½ cup fresh orange juice
• 6 whole garlic cloves
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon black peppercorns
• 4 whole whole cloves
• 2 whole bay leaves
• 2 teaspoons kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 whole medium red onion
• ½ cup fresh lime juice
• ¼ cup white vinegar
• 1 teaspoon kosher salt
• ½ teaspoon whole cumin seeds
• 4 whole bolillo rolls
• 2 whole ripe avocado
• ½ cup fresh cilantro leaves
• 1 whole habanero or serrano pepper

Instructions

1. 1

   Pat the 4-lb pork shoulder dry with paper towels — keeping the skin intact helps trap moisture and flavor. Trim any excess soft fat, leaving a thin layer.

2. 2

   Peel 6 garlic cloves and crush them slightly. In a small bowl, whisk together the 3 tablespoons of achiote paste with the 0.5 cup of lime juice and 0.5 cup of orange juice until smooth and well combined. The mixture should have a deep reddish-brown color.

3. 3

   Crush 1 teaspoon of black peppercorns, 4 whole cloves, and 2 bay leaves together in a mortar and pestle or spice grinder until roughly broken down — you want texture, not a powder. Stir these into the citrus-achiote marinade along with 2 teaspoons of dried oregano and 1 teaspoon of ground cumin.

4. 4

   Slice 1 medium red onion thinly (about 1/8-inch thick) from root to tip so the pieces hold together. Place in a glass bowl or jar. Heat the 0.5 cup of lime juice and 0.25 cup of white vinegar together in a small saucepan over medium heat until steaming — do not boil. Pour over the red onions, add 1 teaspoon of kosher salt and 0.5 teaspoon of cumin seeds. Stir gently and let stand at room temperature while the pork cooks.

5. 5

   Preheat your oven to 300°F. Place the pork shoulder skin-side up in a large, heavy-bottomed Dutch oven or roasting pan. Rub the citrus-achiote marinade all over the meat, working it into any crevices and under the skin — reserve about 1 tablespoon of the paste to scatter inside the pan around the meat. Scatter the crushed garlic cloves into the pan. Add the 2 tablespoons of extra-virgin olive oil and 2 teaspoons of kosher salt to the pan.

6. 6

   Cover the pot tightly with foil and then place the lid on top — double-sealing traps steam and moisture. Transfer to the oven and braise for 3.5 to 4 hours. The meat should be fork-tender and pulling away from the bone; internal temperature should reach 190°F when probed in the thickest part away from bone.

7. 7

   Carefully remove the pot from the oven — the steam is very hot. Let the pork cool for 10-15 minutes until you can handle it. Discard the skin and any large bone pieces. Using two forks, pull the meat into bite-sized shreds directly in the cooking liquid. The meat should fall apart easily. Taste the shredded pork and add more salt if needed — it should taste boldly seasoned and richly spiced.

8. 8

   Slice each bolillo roll in half lengthwise. If desired, lightly toast the inside of each roll under the broiler or in a dry skillet for 1-2 minutes — this creates a slight crust that helps contain the juices without falling apart.

9. 9

   Using a slotted spoon, transfer a generous portion of the pulled pork to each roll (reserve any extra cooking liquid in the pot). Halve the 2 ripe avocados, remove the pit, and scoop the flesh directly onto each torta, spreading gently. Top with a heap of the pickled red onions and their juices.

10. 10

    Scatter fresh cilantro leaves over each torta. Thinly slice the 1 habanero or serrano pepper (remove seeds if you prefer less heat) and arrange on top. Squeeze the reserved cooking liquid over each torta for extra moisture and spice, then close the roll. Serve immediately while the pork is still warm.

Tools you’ll need

• chef's knife
• cutting board
• small bowl
• whisk
• mortar and pestle or spice grinder
• glass bowl or mason jar
• small saucepan
• large heavy-bottomed Dutch oven or roasting pan with lid
• aluminum foil
• instant-read thermometer
• two forks
• slotted spoon
• broiler or 12-inch skillet

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