From: Chef Richard Sandoval, Zengo, Washington, DC. Yield: 4 servings. 1 ½ lb. pork butt 1 small yellow onion, rough chopped 1 bunch cilantro ½ cup hoisin sauce ¼ cup white vinegar 3 chiles de arbol 3 Tbsp. achiote pepper paste 2 Tbsp. Schimi togarashi 2 tsp. salt as needed, arepas (recipe follows) as needed, guacamole (recipe follows) ½ cup sour cream 2 seeded and sliced jalapenos as needed for garnish, sesame seeds Cut entire pork butt into smaller, proportionate pieces to ...
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