Slow-roasted pork in homemade achiote paste with charred citrus and habanero.
Ingredients
Scale
Measurement units
- 4 lb boneless pork shoulder
- 3 tbsp achiote (annatto) seeds
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp dried Mexican oregano
- 4 whole whole cloves
- 6 whole whole allspice
- 1 head garlic head
- 3 whole oranges
- 2 whole limes
- ½ whole grapefruit
- 1 ½ tbsp salt
- 2 packages banana leaves
- 2 medium red onion
- 2 whole habanero
- ½ cup white vinegar
Ingredients
Scale
Measurement units
- 4 lb boneless pork shoulder
- 3 tbsp achiote (annatto) seeds
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp dried Mexican oregano
- 4 whole whole cloves
- 6 whole whole allspice
- 1 head garlic head
- 3 whole oranges
- 2 whole limes
- ½ whole grapefruit
- 1 ½ tbsp salt
- 2 packages banana leaves
- 2 medium red onion
- 2 whole habanero
- ½ cup white vinegar
Instructions
Make the achiote paste
Toast achiote seeds, peppercorns, cumin, coriander, oregano, cloves, allspice. Grind to powder. Char garlic and half an orange. Blend spices with charred garlic, juice from all citrus, and salt.
Equipment
- spice grinder
Ingredients
- achiote (3 tbsp)
- cumin (1 tsp)
- pepper (1 tsp)
- cloves (4 whole)
- orange (3 whole)
- lime (2 whole)
- coriander (1 tsp)
- oregano (1 tbsp)
- allspice (6 whole)
- garlic (1 head)
- grapefruit (½ whole)
- salt (1 ½ tbsp)
Marinate overnight
Score pork, coat thoroughly with paste. Wrap in banana leaves. Refrigerate overnight.
Ingredients
- pork (4 lb)
- banana leaves (1 package)
Slow roast
Place wrapped pork in Dutch oven. Cover tightly. Roast at 300°F for 3.5-4 hours until spoon-tender.
Equipment
- Dutch oven
Make the pickled onions
Quick-pickle onions with vinegar, salt, and habanero slices.
Ingredients
- onion (2 medium)
- vinegar (½ cup)
- habanero (2 whole)
Pull and serve
Shred pork with juices. Serve with pickled onions.
Before you cook
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
More to explore
