Alino

FOR TRADITIONAL BARBECUE, CONTEMPORARY SMOKED FOOD, & GRILLED DISHES 

A spice mixture used in several South American countries, aliño is something of a cross between a dry rub and a paste. It can be rubbed on a fresh pork picnic or butt, both of which are cut from the shoulder, or perhaps some nice double-thick chops. You might consider it, multiplied several times, on whole hog barbecue as well. To prepare the aliño, first put together the blend of dried spices at your leisure. You can do this well in advance of using the mixture. When you’re ready to cook, blend the dry mix with the vinegar, oil, and fresh garlic. The portion given here is plenty for a big pig project, but you can also prepare a smaller amount, enough for a family dinner. Typically, meat marinates in the aliño overnight, so plan accordingly.

MAKES: ABOUT 1½ CUPS

INGREDIENTS:

• ¼ cup kosher salt or coarse sea salt
• 2 tablespoons achiote paste (see Spicing Tip)
• 1 tablespoon freshly ground black pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ cup white wine vinegar
• ¼ cup extra-virgin olive oil
• 6 plump garlic cloves

INSTRUCTIONS:

1. Stir together the dry spice mixture, consisting of kosher salt or coarse sea salt, achiote paste, freshly ground black pepper, ground cumin, ground allspice, ground cinnamon, ground nutmeg, and ground cloves in a bowl. Store the dry spice mixture in a covered container in a cool, dark pantry, where it can be kept for several months.
2. When you’re ready to make the aliño, transfer the dry spice mixture into a blender. Add the white wine vinegar, extra-virgin olive oil, and plump garlic cloves into the blender as well. Puree all the ingredients until they form a smooth and flavorful aliño. If you wish to make a smaller batch, use half of the vinegar, oil, and garlic, saving the remaining spice mixture for a later use.
3. To use the aliño, generously rub it onto cuts of pork, ensuring an even coating. For the best results, refrigerate the seasoned meat, wrapped or covered, overnight prior to cooking. This allows the flavors of the aliño to infuse the pork, creating a delightful and aromatic taste profile.

SPICING TIP:

• Achiote paste is a key ingredient in this recipe, contributing a rust-red color and a distinctive flavor to the aliño. It is a blend of crushed annatto seeds, garlic, vinegar, and other seasonings. You can find achiote paste in paper or cardboard-wrapped rectangular bricks of several ounces at stores selling Mexican or Latin American spices.
• The aliño, with its rich and aromatic blend of spices and achiote paste, is a delightful seasoning that enhances the flavor of pork dishes. Whether you’re preparing grilled, roasted, or smoked pork, this versatile and flavorful rub will add a touch of exotic and enticing taste to your creations. Enjoy the authentic flavors of Latin American cuisine with the aliño and savor the deliciousness it brings to your pork entrees.