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1
Preheat the oven to 250 degrees F.
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2
Heat the oil in a very large roasting pan set over medium heat and add the onions, carrots, celery, ginger, and garlic.
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3
Cook until the vegetables are softened but not browned, 10 to 12 minutes.
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4
Add the cloves, bay leaves, cinnamon, chile with seeds, wine, and chicken stock.
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5
Season the pig on all sides with salt and pepper.
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6
Set it in the roasting pan skin side up on top of the spices.
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7
Roast until the meat is fork-tender, especially checking the legs, 2 to 3 hours.
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8
When cool, remove all the bones by hand and lay the pig on a tray, pressing to flatten it.
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9
In a spice grinder, finely grind the cumin seeds, mustard seeds, peppercorns, cloves, and cinnamon.
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10
Mix in the paprika.
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11
Heat a 2 quart pot over medium heat.
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12
Add the canola oil and onions and cook until the onions are transparent, about 5 minutes.
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13
Add the ginger and garlic pastes, the ground spices, and the vinegar and cook, stirring constantly, for 8 minutes.
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14
Add the stock, wine, tequila, and sugar and bring up to a boil.
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15
Simmer for 20 minutes.
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16
Season to taste.
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17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
