- 1204 g (as lean as I could make it) Pork Shoulder
- 383g Pork Shoulder Fat
- 26 g Salt
Cut meat into cubes, mixed in salt and transferred to fridge over night.
Non Dry ingredients
- 5 Cloves Garlic
- ½ Cup Raspberry Vinegar
- 27 g Pasilla Chiles
- 10 g Ancho Chiles
- 11 g Chipotle Chiles
- 31 g Guajillo Chiles
- 2 Teaspoons Peppercorns
- 6 Allspice Berries
- 2 Tablespoons Cumin Seeds
- 4 Cloves
- 1 Cinnamon Stick
- 1 Teaspoon Achiote Powder
Toasted spice kit in a cast iron, cooled and ground with a mortar and pestle.
Toasted the chiles, retreated to the living room coughing and choking on the fumes for the second time of not anticipating it making this recipe 🤦🏻♂️.
Tore up the chiles 1 and covered them with warm water for about 30 min.
Toasted garlic in that cast iron, added to a blender with the vinegar, spice kit, & chile kit. Added the herbs and put it all under the grinder.
Ground the meat into that mix ☝️ and mixed with the kitchen aid for about 6 min.
- Though I almost choked to death from the fumes, I remembered to buy some surgical gloves this time so I wouldn’t wipe my face an hour after and burn myself to death. ↩