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1
Combine the granulated garlic and pepper in a small bowl and set aside.
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2
Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste.
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3
Add the Achiote Oil and mix well.
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4
Be careful, this oil will stain.
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5
Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat.
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6
Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap.
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7
Refrigerate for 24 hours and up to 48 hours.
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8
Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat.
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9
Add the roast and cook for 9 minutes, turn, repeat and check the temperature.
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10
Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast.
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11
Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
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12
Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
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13
Cook's Note: serve with either a cabernet sauvignon or lager beer.
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14
In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes.
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15
Add the oil, reduce the heat to low and cook for 5 to 6 minutes.
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16
The oil will become bright orange.
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17
Immediately remove from the heat, cool and strain.
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18
Store the oil in a glass container in the refrigerator.
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19
The oil will keep for several months.
