I started out by trying to make this taste as authentic as possible and following the recipe to a T but half way through I deviated from the ingredient list because I was thinking of BBQ and added tomato to the pot without checking, thus creating yet another delicious but hybrid recipe.
This dish is usually made with a huge piece of pork shoulder but that seemed a bit excessive for just L. and myself so I substituted pork stew meat which shredded nicely once cooked and worked well. And I eliminated the traditional banana leaf wrapping and the hole in the ground cooking method as being impractical at this juncture in my life.
This recipe serves 2, contrary to my usual transcriptions for 4 people.
1 lb cubed pork stew meat
1 clove garlic, peeled and finely chopped
1/2 red onion, diced
1 tsp oregano
1/2 tsp turmeric
1/2 tsp smoked paprika
2 whole cloves
1/2 inch) cinnamon stick
1/2 tsp black peppercorns
1/4 tsp whole cumin seed
1 cup chopped tomatoes
1/2 cup water
1 orange, preferably blood orange
1 lime
1 jalapeño
1 can black beans
1 Tbsp white vinegar
1 tsp soy sauce
2 tsps olive oil
Salt
Tortillas, avocado and chopped cilantro for serving
Preheat oven to 325.
Heat 1 teaspoon of the oil in a large oven-safe pan. As soon as it is sizzling, add the pork pieces and brown on all sides. Set aside on a plate.
Heat the other teaspoon of oil, add the spices, garlic and onion and cook until the onion is translucent and the spices are fragrant. Place the pork pieces back in the pan and stir to coat with spices.
Add the chopped tomatoes, the water, 1/2 of the whole orange (peel and all), the jalapeño, vinegar and soy sauce. Mix well. As soon as the liquid comes to a boil, cover and place in oven. Cook for 2 to 2 1/2 hours until the pork shreds easily.
When the pork is cooked, remove from the oven and fish out all of the pork pieces, Place in a dish and, using 2 forks, shred well.
Put the shredded pork in a large sheet of aluminum foil. Adjust salt, squeeze over the juice from the remaining 1/2 orange and pour over 1/4 cup of the cooking liquid. Fold the aluminum into a pouch and place the pork back in the oven to keep warm.
Reheat the drained and rinsed can of beans in the remaining pork cooking liquid. When hot, remove from the liquid with a slotted spoon. I keep the remaining liquid and use it as a soup base.
Warm the tortillas by heating in a large skillet drizzled with a little oil.
To assemble, top a tortilla with some beans and pork. Add cilantro and avocado according to your preference. Finish with a generous squeeze of lime juice.
Inspiration recipe, here.