mote con hornado.docx
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Ingredients pork Juice of limes Aliño or marinade for pork garlic cloves, crushed ground cumin salt ground pepper beer for marinating and for baking (or chicha if you can find it) butter or lard ground achiote Instructions Pour the lime juice over the pork. Prepare the marinade by mixing the garlic, ground cumin, salt and pepper. Make several deep incisions on all sides of pork and begin st uffing the incisions with the garlic cumin marinade. Pour the beer over the pork and let it rest overnight the fridge. Pre-heat oven and place the p ork (with the marinade sauce) in a baking pan. Bake the pork at 400F for about 30 minutes. In the meantime, in a small saucepan, melt a stick of butter on low heat, stir in 1 tablespoon of the ground achiote and mix well. Lower the oven temperature to 350F and pour the melted butter mix over the pork. To keep the pork from drying out you will need to baste or bathe the meat using a ladle with the pan sauces about every 20-30 minutes for about 1 ½ hours. Then lower the oven t emperature to 325F. Total roasting time should be around 4 ½ hours for an 8-10 pound pork shoulder, or about 25-30 minutes per pound, internal temperature should be 160. Before removing the pork from the oven, sprinkle cold water on the skin for it to pop
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