Puerco pibil asado (slow-roasted pork) Recipe KenWritez

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   ["Preheat oven to 225 deg F", "Add all dry rub ingredients into a medium bowl and mix together with a fork, smashing any lumps.", "Pour into large, clean shaker or sealable jar.", "Trim the meat, removing any silverskin and most of the fat.", "Reserve two or three large pieces of fat.", "Cut the meat into 3"" pieces.", "(Freezing the meat for 30 mins before trimming will make the meat easier to cut.)", "Do discard bones!", "Place meat, onions, garlic bag, peppers in roasting pan.", "Add oil and toss to coat all ingredients evenly.", "Sprinkle meat mixture heavily with dry rub, then massage meat to coat all with the rub.", "Add jalapeno jelly to meat mixture and toss meat mixture to coat evenly.", "Add orange juice to meat mixture", "Cover pan with lid, or with a tight-fitting foil lid and place in oven.", "Allow to roast for at least 4-6 hrs or until meat is fall-apart tender.", "Remove meat from oven.", "Place meat in colander over a large bowl to drain, reserving drained liquid.", "Discard vegetable solids (they are now flavorless.)", "To serve immediately, pile meat over white rice or polenta and spoon reserved liquid over meat.", "Serve with favorite tortillas, salsa.", "For best results, allow meat and liquid to cool then refrigerate both overnight or for at least 6 hrs.", "Skim solidified fat from liquids.", "To serve, combine meat and liquid and reheat under gentle heat.", "Serve as above."]

* Per serving · 4 servings · Values may vary.