May 5, 2013

Barbacoa Spice Rub

I love barbacoa rubbed meats. I love to put a pork butt in the crock pot that has been rubbed with this barbacoa spice rub, let cook real slow for 5 hours then take it out, throw it on a hot grill for a few minutes to add more flavor. This recipe for barbacoa is great because you can use whole spices and grind them yourself or use pre-ground spices. The flavors will be more pronounced with the freshly ground but either is delicious. Also, the paste will last in the frig. for several months, so you can make a larger batch and have it ready whenever you need it.

Barbacoa Spice Rub

5 cloves of garlic, roughly chopped

1 1/2 T annatto seeds (get these at a spice shop or order on-line – Savory Spice – http://www.savoryspiceshop.com/

1/2 t cumin seeds

2 t oregano

1/2 t allspice seeds

1/2 T black peppercorns

1/2 T coriander seeds

3/4 t cinnamon

1/2 t salt

1 1/2 t ancho chili powder

3 T blood orange juice

2 T lime juice

In a coffee grinder (dedicated to grinding spice because you won’t get the taste out of the grinder), grind the annatto, cumin, allspice, peppercorns, and coriander seeds to a powder.

Place the garlic in a mini-prep or small food processor and grind. Add the powdered spices and grind again. Add the oregano, cinnamon, chili powder, and salt and grind together with the first ingredients. You will have a very dense paste at this point.

Add both of the juices and mix well to incorporate all the juice and distribute evenly through the paste. Use immediately or cover and refrigerate for several months or freeze for 6 months to a year.