1935 minutes
A succulent slow-cooked pork dish infused with the rich flavors of achiote, garlic, cumin, and citrus.
Achiote Paste
0 oz
Garlic, minced
cloves
teaspoons
teaspoons
teaspoons
Black Pepper, freshly ground
teaspoons
Orange Juice, freshly squeezed
0.25 fluid ounces
Lime Juice, freshly squeezed
0.25 fluid ounces
Pork Shoulder, trimmed of excess fat
0 lb
1. Marinate the Pork
Coat the pork shoulder generously with achiote paste, minced garlic, ground cumin, dried oregano, salt, and freshly ground black pepper. Add freshly squeezed orange juice and lime juice to the mixture. Marinate the pork for at least 2-4 hours, preferably overnight in the refrigerator.
2. Sear the Pork
Heat a heavy-bottomed pan over medium-high heat. Sear the marinated pork on each side for a few minutes until it's browned. This process locks in the juices and adds a savory crust to the meat.
3. Slow Cook the Pork
Transfer the browned pork to a slow cooker. Set the cooker to low and let the pork cook gently for 6-8 hours. Alternatively, cook on high for 3-4 hours. The pork is ready when it can be easily shredded with a fork.
Opt for a pork shoulder (also known as pork butt) with a good balance of fat and meat for slow cooking, which becomes incredibly tender and flavorful. Trim excess fat but leave enough for flavor.
Allow the pork to marinate in the achiote paste overnight or at least for 12 hours to help the robust flavors deeply penetrate the meat.
Keep the cooking temperature low and extend the time to ensure the pork becomes exceptionally tender and allows flavors to meld.
Use a Dutch oven for consistent heat distribution and the option to transfer to the oven, allowing gentle heat to permeate throughout the meat.
Use high-quality achiote paste as it is the cornerstone of this dish. Freshly made is preferable, but ensure store-bought paste has fresh, vibrant coloring and a robust aroma.
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