6 yucatan roasted pork Recipes

pork-loin roast, pitted dried prunes (about 1 cup), olive oil, garlic cloves, peeled, onion, quartered, apple juice, cider vinegar, chili powder, salt, dried oregano, cinnamon stick

pork roast, achiote paste (known as adobo-check in the mexican market or section), salt, orange juice, lemon juice or 1 tbsp lime juice, vinegar, oregano, allspice, fresh ground black pepper, ground cumin, garlic, minced, aluminum foil, all-purpose flour, salt, ground cumin, water

dried black beans , picked over to remove any stones, boneless pork shoulder , trimmed of extraneous fat and cut into 2-inch cubes, salt, fresh pork fat or 3 tbsp vegetable oil, white onions, thinly sliced (divided use ), diced tomatoes with juice, undrained (preferably fire-roasted), habanero pepper, stemmed, rice , preferably medium-grain, garlic cloves, peeled and finely chopped, ripe avocado, peeled, pitted and sliced for garnish, cilantro, for garnish, limes, quartered for garnish, xnipec salsa (recipe below ) (optional)

boneless boston pork roast, annatto seeds (or use goya achiote paste*), whole cumin seed (or use ground cumin with achiote paste), oregano, ground allspice, ground cinnamon, salt, ground coriander, dried ancho chile powder, garlic cloves, minced and mashed to a paste, orange juice, lime juice, habanero peppers, onions, finely chopped, freshly squeezed lime juice, freshly squeezed orange juice, salt