MX
Mexico
North America
MX
Yucatán style pork slowly roasted in achiote, citrus, garlic, and warm spices until tender enough to pull apart, served with sharp pickled red onions.
30 min + 4 hr marinate
3 hr 30 min
8 servings
Medium
30 min + 4 hr marinate prep + 3 hr 30 min cook
3 lb (1.36 kg) boneless pork shoulder, cut into 3-inch chunks 3.5 oz (100 g) achiote paste 3/4 cup (180 ml) fresh orange juice 1/3 cup (80 ml) fresh lime juice 1/4 cup (60 ml) white vinegar 5 garlic cloves 1 tsp dried Mexican oregano 1 tsp ground cumin 1/4 tsp ground cinnamon 2 tsp kosher salt 2 banana leaves, rinsed and softened over low heat, optional For the pickled onions: 1 large red onion, thinly sliced 1/2 cup (120 ml) fresh lime juice 1/4 cup (60 ml) orange juice 1/2 tsp kosher salt Warm corn tortillas, for serving
1. Blend achiote paste, orange juice, lime juice, vinegar, garlic, oregano, cumin, cinnamon, and salt until smooth. 2. Put pork in a nonreactive container and pour the marinade over it, turning every piece to coat. Cover and refrigerate at least 4 hours or overnight. 3. For the onions, combine sliced red onion, lime juice, orange juice, and salt. Massage briefly with clean hands, cover, and refrigerate while the pork cooks. 4. Heat oven to 325°F (163°C). Line a Dutch oven or roasting dish with banana leaves if using, leaving enough overhang to fold over the meat. 5. Add pork and all marinade. Fold banana leaves over the top or cover the dish tightly with a lid or foil. 6. Roast for 3 to 3 1/2 hours, turning the pork once halfway through, until it pulls apart easily with a fork. 7. Transfer pork to a board and shred. Skim excess fat from the cooking liquid, then return the shredded pork to the juices. 8. Taste and adjust salt or lime. Serve in warm corn tortillas with plenty of pickled red onion.
SCHNAX TIP
Achiote stains easily, so use a nonporous cutting board and apron. Banana leaves add aroma but are optional; a tightly covered Dutch oven still produces tender pork.