26Ingredients
860Calories
35Minutes

Ingredients

  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 8 cloves minced garlic
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon red pepper (more or less depending upon how spicy you like it)
  • 2 teaspoons sea salt
  • 2 teaspoons cumin
  • 1/4 teaspoon ground cloves
  • 4 pounds pork shoulder
  • 1/2 cup chicken broth
  • 2 purple onion (medium)
  • 3/4 cup red vinegar
  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 2 jalapeno chilies (seeded and sliced)
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/2 teaspoon crushed red pepper
  • 3 cloves garlic
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 2 cups water
  • 2 cups white cornmeal
  • 1/2 teaspoon salt
  • queso fresco (or feta cheese)

Directions

  1. Combine all the rub ingredients in food processor and pulse until paste.
  2. Rub all over entire pork shoulder, then cover and refrigerate overnight. You can keep it in a large resealable plastic bag or large tupperware.
  3. Preheat oven to 325 degrees F.
  4. Place pork in large baking dish, along with the juices from the rub.
  5. Roast the pork for 4-5 hours, until pork is shreddable with forks.
  6. In medium heatproof bowl, add onions and then add boiling water to cover.
  7. Let stand 15 minutes.
  8. Drain onions and rinse with cold water.
  9. In small saucepan, bring remaining ingredients to simmer medium-high heat.
  10. Once simmering, remove from heat.
  11. Let stand 15 minutes.
  12. Place onions in jars or bowl with lid, then add liquid to cover.
  13. Cover and refrigerate at least 2 to 3 hours to marinate onions.
  14. Onions will keep in refrigerator for 2-3 weeks.
  15. While pork is cooking, make the chimichurri by combining all ingredients in food processor and processing until texture of pesto.
  16. Refrigerate until ready to use.
  17. Combine water, corn meal and salt in medium saucepan over medium heat.
  18. Heat until it is slightly simmering, stirring often, then remove from heat.
  19. Let sit 15 minutes.
  20. At this point, you should be able to form it into small patties. If there is still some water, add a couple more tablespoons of cornmeal until it is a desired consistency.
  21. Take ~1/4 cup of dough at a time and form into a ball with your hands, and then press flat into a patty.
  22. Repeat with remaining dough to make cooking the areapas easier.
  23. When all patties are formed, heat ~1/4 cup canola oil in large skillet over medium-high heat.
  24. Add patties, working in batches.
  25. Cook 6-8 minutes on each side, until they are golden brown.
  26. Top each area patty with pork, spicy pickled onions, chimichurri, and cheese.
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NutritionView more

860Calories
Sodium60%DV1450mg
Fat63%DV41g
Protein129%DV66g
Carbs17%DV52g
Fiber16%DV4g

PER SERVING *

Calories860Calories from Fat370
% DAILY VALUE*
Total Fat41g63%
Saturated Fat9g45%
Trans Fat
Cholesterol205mg68%
Sodium1450mg60%
Potassium1350mg39%
Protein66g129%
Calories from Fat370
% DAILY VALUE*
Total Carbohydrate52g17%
Dietary Fiber4g16%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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