Yucatan slow-roasted pork in orange and achiote (red spice paste), with pickled red onions. For tacos.
Ingredients
Scale
Measurement units
- 4 lb boneless pork shoulder
- 4 oz achiote paste
- ½ cup orange juice
- ¼ cup lime juice
- 6 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp salt
- 2 large pieces banana leaves
- 2 medium red onion
- 1 whole habanero pepper
- ½ cup white vinegar
Ingredients
Scale
Measurement units
- 4 lb boneless pork shoulder
- 4 oz achiote paste
- ½ cup orange juice
- ¼ cup lime juice
- 6 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp salt
- 2 large pieces banana leaves
- 2 medium red onion
- 1 whole habanero pepper
- ½ cup white vinegar
Instructions
Make the marinade
Blend achiote paste with orange juice, lime juice, garlic, cumin, oregano, and salt until smooth.
Ingredients
- achiote (4 oz)
- orange (½ cup)
- lime (¼ cup)
- garlic (6 cloves)
- cumin (1 tsp)
- oregano (1 tsp)
- salt (1 tbsp)
Marinate the pork
Cut pork into large chunks. Coat with marinade. Refrigerate at least 4 hours, overnight better.
Ingredients
- pork (4 lb)
Wrap and roast
Line Dutch oven with banana leaves. Add pork with marinade. Fold leaves over. Cover. Roast at 300°F for 3-3.5 hours until pork shreds easily.
Equipment
- Dutch oven
Ingredients
- banana leaves (2 pieces)
Make the pickled onions
Slice red onions thin. Pour boiling water over, drain after 1 minute. Toss with vinegar, salt, and sliced habanero. Let sit 1 hour.
Ingredients
- red onion (2 medium)
- vinegar (½ cup)
- habanero (1 whole)
Warm the tortillas and serve
Shred pork. Serve with pickled onions and warm tortillas.
Before you cook
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