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Prep Time: 4320 Minutes Cook Time: 15 Minutes |
Ready In: 4335 Minutes Servings: 30 |
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Version 6 Ingredients:
1/2 cup brown sugar |
1/2 cup white sugar |
1 1/2 tablespoons kosher salt |
2 teaspoons beet powder |
1 teaspoon ground annatto seed |
1 teaspoon anisette |
1/4 teaspoon pink salt (aka instacure, prague powder) |
2 lbs pork shoulder (cut into 1/4-inch slices) |
Directions:
1. In a small bowl, mix together brown sugar, white sugar, salt, beet powder, annatto powder, Anisette, and pink salt.
2. Place pork slices in a medium container.
3. Add in cure and toss to evenly coat pork. Cover and let cure in refrigerator for 3 days.
4. In a large skillet, add the pork with 1/4 cup of water and 2 tablespoons of oil.
5. Cook on medium high heat until all water evaporates and all that is left is the oil.
6. Fry the pork in the leftover until pork turns a dark red color and it is slightly charred.
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