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Prep 25 mins
Cook 2 hrs
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.
- 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
- 3 1⁄2 cups all-purpose flour
- 1 1⁄2 cups salt
- 1 tablespoon ground cumin
- 1 1⁄4-1 1⁄2 cups water
- Using 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.
- Wrap the meat in foil and let marinade while you prepare the clay.
- Combine the dry ingredients for the baker's clay.
- Add liquid in small amounts until dough holds together and can be gathered into a ball.
- Roll 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.
- Roast the meat at 350-375 degrees for 2 1/2 hours (you may want to insert a thermometer to check for doneness).
- Remove from the oven and crack the clay in several places using a hammer.
- Peel off the foil and allow the roast to rest for 10 minutes before carving.
- Serve with tortillas, beans and salad.
I made this for my son's birthday and it was enjoyed by all. It was fun to work with a baker's clay, and I'd definitely make this again. Made for Fall PAC 2008.