Lunch: Adobo Roast Pork with Salsa Verde

Ingredients

4 ounces achiote paste
1/4 cup canola oil
2 ounces chipotle peppers in adobo
1 tablespoon smoked Spanish paprika
1 teaspoon cumin seed
3 cloves garlic
Kosher salt
One 5-pound boneless pork butt, cut into 1 1/2-inch steaks

Instructions

For the adobo roast pork: Combine the achiote paste, oil, chipotle peppers, smoked paprika, cumin seed, garlic, 1 tablespoon salt and 1/4 cup water in a blender and puree until smooth. Pour the mixture over the pork steaks in a flat dish, cover and allow to marinate in the refrigerator overnight. For the salsa verde: The following day, put the vinegar, oil, oregano, garlic, jalapeno, cilantro, parsley and salt to taste in a blender and blend until the mixture forms a thick sauce. Refrigerate until ready to serve. Heat a gas or charcoal grill until hot. You want to be cooking with hot coals versus a flame. Season the pork steaks with salt and grill for 6 to 7 minutes on each side. The internal temperature should reach 155 degrees F. Let the steaks rest for 3 minutes, then cut into thin slices. Serve with the salsa verde.

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