This recipe was abit of an experiment and we didnt know how it would turn out. Our experiment paid off as the pork was tasty and moist. The ancho and spices that went into the wet rub gave the pork a great depth of flavour.
We recently went to Mexico and brought back some great Ancho chillies. Ancho is meant to be one of the sweetest chillies in the world and the heat level is pleasant.
Wet Rub Ingredients;
3 cloves of garlic
2 ancho chillies1 teaspoon of our Smokey Cocoa chilli rub
1 teaspoon of our Mexican Jalapeno & Lime rub
1 tablespoon of cider vinegar
1 tablespoon of olive oil
Pinch of Mexican Oregano
salt and pepper to taste
So starting off with the wet rub we blended 2 deseeded ancho chillies with all the other ingredients. We had a pork loin joint that had enough fat in it to keep the meat moist whilst cooking. This recipe may work best with shoulder and cooked over a longer period for a tasty pulled pork version.
The wet rub was spread all over the meat and we left it in the fridge overnight. In a roasting dish we chopped 1 onion and scattered on the base of the dish placing the marinated pork on top. Any remaining marinade in the marinading tub was spread on top of the pork to create a nice layer. Fill the dish with around 1-2cm of water and cover in tin foil and place in a preheated oven. Leave it in there for around 2 – 2.5 hours at around 160 degrees. Take the tin foil off for the last half hour. As I say this would probably lend itself better to shoulder and cooked low and slow over 5-6 hours but we just had this loin joint in the fridge and it needed jazzing up!
Once rested, slice the pork and serve. There will be a lovely tasty sauce in the roasting dish from the onions, marinade, meat juices and water. On this occasion we sliced the pork and then roughly chopped into small chunks. It was then added back to the roasting dish to soak up all those juices. We served with small soft flour tortillas/tacos.
Serve with the usual Mexican style condiments. Guacamole, salsa, sour cream, jalapenos etc.