Caipi pot roast

Name: Caipi pot roast
Cook time: 4 h 55 min
Total time: 16 h 55 min
Yield: 8
Ingredients: 2 Garlic cloves; 2 Organic limes; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Coriander seeds; 7-10 Tbsp Chili Flakes; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 loosened pork neck (approx. 2 kg); 3 Tomatoes; 2 red onions; 1 Avocado; 3 TABLESPOONS Olive oil; 4 TABLESPOONS Cachaça (or rum); 3 TABLESPOONS Cider vinegar; 7-10 Tbsp Cling film

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

This is how the caipi tastes best in winter! The roast is rubbed with lime rub, then sprinkled with cachaça and then the party can begin.

COOK TIME
295 mins

TOTAL TIME
1015 mins

Ingredients

Servings: 8

2 Garlic cloves
2 Organic limes
7-10 Tbsp Sweet peppers
7-10 Tbsp Coriander seeds
7-10 Tbsp Chili Flakes
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 loosened pork neck (approx. 2 kg)
3 Tomatoes
2 red onions
1 Avocado
3 TABLESPOONS Olive oil
4 TABLESPOONS Cachaça (or rum)
3 TABLESPOONS Cider vinegar
7-10 Tbsp Cling film

Directions

1
The day before for the Rub (spice paste) peel garlic and chop finely. Wash 1 lime hot, dab dry and finely grate the peel. Mix with garlic, 2 tsp paprika, 2 tsp coriander, 1 tsp chilli, 2 tsp sea salt and 1⁄2 tsp pepper. Wash the meat, dab dry and rub all around with the rub. Wrap roast firmly in foil and let it rest overnight.
2
Preheat oven the next day (electric cooker: 150 °C/circulating air: 130 °C/gas: see manufacturer). Remove meat from the foil and place on a fat pan (deep baking tray; approx. 32 x 39 cm). First fry for approx. 2 1⁄2 hours.
3
For the salsa, wash the remaining lime hot, dab dry and finely grate the peel. Squeeze the lime. Wash, halve, seed and finely dice the tomatoes. Peel and finely dice the onions. Cut avocado in half, pit, remove flesh from skin and dice finely. Mix everything carefully with oil, season with salt, pepper and brown sugar.
4
For the mop, squeeze lime from the rub. Mix with cachaça, vinegar, 1 tsp. sea salt and 2 tbsp. sugar. Fry at the same temperature for another 2 hours, brushing several times with the mop.
5
Remove the meat and let it rest for about 5 minutes. Serve with salsa.
6
Who or what are Rub and Mop? Rub (engl: to rub = to grate) is a dry spice mix that is rubbed onto the meat the day before. Wrapped in cling film, the aromas intensify overnight. Mop (to mop = wipe) is a liquid marinade that is spread on the meat several times during frying - this way a delicious crust is formed.