2 hrs 25 mins
This recipe comes from a Calfornia Rancho cookbook. You actually make a baker's clay to cook it in. The result is a very moist, flavorful meat--and very fun to "crack" out of the clay.
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Units: US | Metric
- 1 (3 -4 lb) pork roast
- 2 tablespoons achiote paste (known as adobo-check in the Mexican market or section)
- 1 1/2 tablespoons salt
- 3 tablespoons orange juice
- 1 tablespoon lemon juice or 1 tablespoon lime juice
- 1 tablespoon vinegar
- 1 tablespoon oregano
- 1 teaspoon allspice
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground cumin
- 1 tablespoon garlic, minced
- aluminum foil
- 1Using a food processor, grind all the meat seasoning ingredients into a paste. Rub the seasoning paste over the surface of the meat after pricking it with a fork.
- 2Wrap the meat in foil and let marinade while you prepare the clay.
- 3Combine the dry ingredients for the baker's clay.
- 4Add liquid in small amounts until dough holds together and can be gathered into a ball.
- 5Roll the dough out to a measure of 20 x 18 inches. Arrange roast in the center of dough and fold dough over the roast. Seal seams of the dough and place the roast on a baking pan lined with foil--seam side down.
- 6Roast the meat at 350-375 degrees for 2 1/2 hours (you may want to insert a thermometer to check for doneness).
- 7Remove from the oven and crack the clay in several places using a hammer.
- 8Peel off the foil and allow the roast to rest for 10 minutes before carving.
- 9Serve with tortillas, beans and salad.
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Nutritional Facts for Pork Roast Yucatan Style
Serving Size: 1 (265 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 358.0
- Calories from Fat 67
- Total Fat 7.5 g
- Saturated Fat 2.4 g
- Cholesterol 85.7 mg
- Sodium 18115.6 mg
- Total Carbohydrate 34.9 g
- Dietary Fiber 1.4 g
- Sugars 0.5 g
- Protein 34.7 g
The following items or measurements are not included: