Description
Pork shoulder marinated in achiote, orange juice, and spices, then roasted low and covered until it shreds, served with pickled red onions and warm tortillas.
Ingredients
Units
- 1 kilo or 2.2 lbs. pork (shoulder or loin or Boston butt), all excess fat removed and roughly chopped
- 1 cup orange juice
- 1/4 cup white or apple cider vinegar
- 3 tsp achiote paste
- 5 garlic cloves, finely chopped
- 2 tsp Mexican oregano
- 2 tsp whole cumin seed
- 1/4 tsp ground black pepper
- 1.5 tsp salt, adjust to taste
- 1 cinnamon stick
- 2 bay dried leaves
- 3 red onions, sliced into 1/8 in thick
- 1 large Habanero chile, toasted
- 6 red radishes, thinly sliced
- 3/4 cup fresh squeezed orange juice
- 2 tbs vinegar (apple cider or white)
- 1 tsp salt
- large pinch black pepper
- splash olive oil
- boiling water
Instructions
- Preheat oven to 200C or 392F and have a large deep baking dish ready.
- In a large bowl, combine all the spices and liquids, place in blender and blend until achiote has broken down completely. Taste and adjust salt if needed.
- Place the pork in the baking dish and using a sharp knife make incisions throughout the meat.
- Pour the liquid mixture over the pork, cover and place in center of oven.
- Roast the pork for 3 hours. Covered for 2 hours and uncovered for 1 hour. Before removing from oven, test the pork to make sure it is tender and falls apart easily. Also all liquid should have been absorbed.
- While the pork is roasting, prepare the pickled red onions.
- Place the onion in a large bowl. Bring enough water to a boil to cover the onions and pour it over them. Cover and allow to sit for 5 minutes. Drain and set aside.
- Toast the habanero(s) by placing directly on the flame. Keep turning to blacken all sides. Remove stem, for a milder taste also remove seeds, set aside.
- Pour the juice and vinegar over the drained onions and mix well. Add the radishes, salt, pepper and olive oil. Gently toss to combine all ingredients.
- Make a small space in the center of the onions and place the toasted habanero chile, then place some onions over it. Cover the bowl and place in the refrigerator for 3 hours before eating.
- After the pork has finished roasting, allow to cool slightly. Break the meat apart into small pieces or shreds.
- Serve with corn tortillas and pickled red onions as topping. Optionally, serve alongside rice and beans.
Notes
- Score the pork surface before marinating so the achiote paste penetrates the meat, not just the outside.
- Roast covered for the first two hours, then uncovered for the last hour so the liquid reduces and the surface caramelizes.
- Give the pickled onions their full three hours in the fridge — a short soak leaves them sharp instead of balanced.
- Toast the habanero whole rather than chopping it; that keeps the pickled onions at a moderate heat instead of scorching.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 30
- Carbohydrates: 15
- Fiber: 3
- Protein: 30