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.
PULLED PORK ' 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.
HOISIN-KEY LIME 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.
Wine Suggestion: Brouilly, Pisse Vielle, 1997 (chilled)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2378.71 Kcal (9959 kJ)
Calories from fat	1016.41 Kcal
		% Daily Value*
Total Fat	112.93g	174%
Cholesterol	576.08mg	192%
Sodium	11124.13mg	464%
Potassium	4186.75mg	89%
Total Carbs	118.71g	40%
Sugars	40.32g	161%
Dietary Fiber	8.92g	36%
Protein	201.38g	403%
Vitamin C	44.8mg	75%
Vitamin A	0.7mg	24%
Iron	17.5mg	97%
Calcium	273.8mg	27%

Amount Per 100 g
Calories	133 Kcal (557 kJ)
Calories from fat	56.83 Kcal
		% Daily Value*
Total Fat	6.31g	174%
Cholesterol	32.21mg	192%
Sodium	621.99mg	464%
Potassium	234.09mg	89%
Total Carbs	6.64g	40%
Sugars	2.25g	161%
Dietary Fiber	0.5g	36%
Protein	11.26g	403%
Vitamin C	2.5mg	75%
Iron	1mg	97%
Calcium	15.3mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

56.2

Points
60

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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