Pulled Pork Umami

[wpurp-searchable-recipe]Pulled Pork Umami – – INGREDIENTS: One 5-pound pork butt or shoulder with the fat on, salt, Soft Tortillas for serving, INGREDIENTS FOR THE MARINADE: freshly ground black pepper, ground cinnamon, ground cumin, dried oregano, Allspice berries, ¼hot paprika, garlic cloves (chopped), freshly squeezed orange juice, Peppermaster Hurricane Mash, red wine vinegar, INGREDIENTS FOR THE WRAPPING: large onion (sliced), Banana leaves (plantain leaves, cornhusks, or aluminium foil), INGREDIENTS FOR THE SAUCE: very finely chopped onions, Peppermaster General Tao, freshly squeezed bitter orange juice or, freshly squeezed navel orange juice and, freshly squeezed lime juice, , Marinade: Pierce the meat several times with a skewer and rub the salt all over.
; Combine the ingredients in a small bowl, then coat the pork with the marinade. ; Place the onion on top of the meat, and wrap it up with the leaves or foil. ; Refrigerate overnight.; Cooking: Preheat the oven to 300. ; Transfer the wrapped pork to a roasting pan and roast until very tender and the meat shreds easily with a fork, 6 to 7 hours. ; Remove the wrapping from the meat and shred the pork off the bone with forks. ; Transfer the meat to a serving platter and spoon the collected juices over it.; Sauce: To make the sauce, place the onion, Peppermaster Sauce, bitter orange or orange-lime juice mix in a blender and run briefly until almost smooth. ; Transfer to a serving bowl and drizzle over individual servings. Serve with the soft tortillas.; ; – <a href="https://peppermaster.com/product/index.php?main_page=index&cPath=113_122&language=en" target="_blank" rel="noopener">Peppermaster General Tao Szechewan</a>
<a href="https://peppermaster.com/product/index.php?main_page=index&cPath=92_115&language=en" target="_blank" rel="noopener">Peppermaster Hurricane Mash</a> – Recipes / Recette[/wpurp-searchable-recipe]