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1
Preheat the oven to 350 degrees F.
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2
Season the pork butt generously with salt and pepper.
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3
Place the pork in a roasting pan, cover with foil and roast until tender, at least 4 hours.
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4
Dice the pork and reserve 4 cups.
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5
Set aside the remaining pork for another use.
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6
Increase the oven temperature to 375 degrees F.
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7
Add the quinoa and 2 1/2 cups water to a medium saucepan and bring to a boil.
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8
Lower to a simmer, cover and cook until tender, about 15 minutes.
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9
Toss the yams in some of the oil and season with salt and pepper.
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10
Roast the yams in the oven until fork-tender, about 25 minutes.
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11
Reserve 2 cups and set aside any remaining yam for another use.
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12
Heat the remaining 1/3 cup oil in a large saucepan over medium heat.
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13
Add the carrot, onion and 1 teaspoon of salt and saute until translucent.
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14
Add the garlic, coriander and turmeric and cook for 5 minutes on medium heat.
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15
Add the stock and bring to a simmer.
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16
Add the cooked quinoa, the 4 cups pork and 2 cups yams.
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17
Adjust the seasoning with salt and white pepper to taste, then add the lime juice and garnish with cilantro.
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18
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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19
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
