Ingredients

The following ingredients have 4 Servings
  • 5 Lbs Pot Roast
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Vinegar
  • 1 Tbsp Black peppercorns
  • 2 Tsp Garlic
  • 1 Tbsp Kosher Salt
  • 2 Tsp Ancho Chili
  • 1/2 Stick Cinnamon
  • 2 Tsp Achiote
  • 1/2 Tsp Allspice
  • 3 Whole Cloves
  • 10 Whole Garlic (Sauteed)
  • 1 Tbsp Olive oil (divided)
  • 2 Whole Oranges (halved)
  • 1 Whole Onion (sliced)
  • 1 Whole Green & Red pepper (rough chopped)
  • 2 Cups Rice
  • 2 Tsp Turmeric

Instruction

  • Begin by adding 1 tsp of oil to a skillet. Add the garlic and saute until just browning - 2 - 3 minutes. Add the rest of the oil and warm. Add the achiote, black pepper, cinnamon and cloves to toast - 1 - 2 minutes. Grind in a spice grinder. Add the liquid and the toasted spices with the remaining spices to the meat. Marinate for 2 hours or up to overnight. Remove the pot roast from the marinate and place in a smoker at 225 degrees for one hour. Remove from smoker and let cool slightly.Add the pot roast and the onions and peppers, spices and garlic to the pressure cooker. Fill with enough water to submerge but not cover the pot roast. Cook for 1 hour. Remove from the pressure cooker and add to the Dutch oven.Add all the veggies, spices and the liquid. Add the oranges and add enough liquid to come up to 1" below the top of the meat. Cover and simmer for a couple of hours. When done, pull the put roast using forks.About 30 minutes prior to the meat being done, add the rice and the turmeric to the rice cooker. Set aside for serving.Serve the dish with cole slaw, tomatillo salsa and the avocado crema on top of the rice. Enjoy!