Skeddo chuga: braised al pastor style pork with spicy passion fruit jelly
Binging with Babish · ♥ 7K likes · 266.2K views · 72 min video
Read about roasts in the BrightCulinary Book
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Ingredients
Method
Techniques
- 8 oz passion fruit pulp
- 1–5 whole bird's-eye chilies
- 7 oz granulated sugar
- 1½ tsp pectin
Whisk the pectin into the granulated sugar so it does not clump.
Put the passion fruit pulp, bird's-eye chilies, sugar and pectin in a medium saucepan, stir and bring to a boil, cooking no longer than one to two minutes, just until the sugar dissolves and the mixture thickens.
- 2½ lb boneless pork shoulder
Break the boneless pork shoulder down into one and a half to two inch cubes.
- 3 whole chiles de arbol
- 1½ tsp cumin seed
Toast the anchos, the chiles de arbol and the cumin seed in a small dry saute pan about five minutes until fragrant but not smoking.
- 6 cloves garlic
- ½ whole onion
- 1 cup water
In the last minute add the peeled garlic cloves and the quartered half onion, then add a cup of water, bring to a boil, kill the heat, cover and steep 10 to 20 minutes until the chilies are fully softened.
- 2 whole chipotle peppers in adobo sauce
- 1 tbsp achiote powder
- 1 tbsp sugar
- 2 tsp kosher salt
Blend everything with the chipotle peppers in adobo, achiote powder, sugar and kosher salt for one to three minutes until completely smooth; taste for salt.
- 1 whole yellow onion
- 1 tsp whole allspice
- 1 tsp Mexican oregano
- 1 tbsp whole black peppercorns
In a large bowl combine the pork, the yellow onion cut into sixths, whole allspice, Mexican oregano and whole black peppercorns.
- ½ cup passion fruit juice
- water
Pour the chili mixture over, add about half a cup of passion fruit juice and just enough water that the braising liquid covers everything.
Mix by hand, pour into an appropriately sized casserole and press down so everything is mostly submerged; braise uncovered at 350 degrees Fahrenheit for two to four hours until the pork shreds by hand.
Cool about half an hour until handleable, remove the meat, pick off any allspice berries or peppercorns and shred the pork into bite-sized shreds.
Strain the remaining solids through a fine mesh sieve, pressing out as much cooking liquid as possible.
- salt
Put the meat in a high-walled saute pan with a pinch of salt if needed and just enough cooking liquid to moisten it; bring to a bare simmer and keep warm.
Fill reserved passion fruit shell halves with the spicy passion fruit jelly as condiment cups.
- red onions
Serve the pork on the tortillas with a plop of the passion fruit jelly and thinly sliced red onions.