Scott Linquist, Executive Chef and Partner of COYO Taco, gives this recipe a decadent touch of fall with Mexican spices and pumpkins seeds.
1/4 light olive oil
5 pound pork rack, rib bones frenched and tied (or whatever other pork roast you like)
1 gallon water
2 cups orange juice
2 cups kosher salt
1 cup granulated sugar
2 sprigs fresh thyme
6 bay leaves
6 cloves of garlic peeled and smashed
2 sticks canela, Mexican cinnamon
4 allspice berries
2 whole cloves
¼ cup lard
3 pounds tomatillos peeled and washed
2 jalapenos stemmed and cut in two to three pieces
1 medium sized onion peeled and quartered
10 cloves garlic peeled
2 tablespoons chopped fresh oregano
1 cup pumpkin seeds shelled and toasted
1 bunch cilantro roughly chopped
3 quarts chicken broth
2 tablespoons kosher salt
In a 2 gallon stock pot add all ingredients and bring to a simmer, the allow to cool. Add Pork loin and refrigerate for 4 to 6 hours.
CAREFULLY pour in the pipian sauce to “refry”. It would bubble and boil furiously at first so you may want to use a cover. Reduce to medium heat and simmer for 10 minutes stirring frequently. Add kosher salt to taste. Reserve warm.
Thinly slice the pork loin and shingle the pieces on to a serving platter with plenty of pipian sauce on the side. Serve with roasted squash and Brussels sprouts.