390 minutes
A traditional and flavorful pork dish marinated in achiote and citrus, then slow-cooked to perfection, served with marinated red onions and optional spicy salsa.
Achiote Seasoning
0 oz
cups
teaspoons
Banana Leaves, optional
0 package
Bone-in Pork Shoulder Roast
0 lb
White Onion, sliced
each
Red Onion, thinly sliced
each
Roasted Fresh Chile Salsa
cups
Habanero Hot Sauce, optional
cups
1. Prepare the Marinade
Prepare the marinade by mixing achiote seasoning with 1/2 cup of fresh lime juice and 2 teaspoons of salt in a small bowl until smooth.
2. Marinate the Pork
Line the slow-cooker with banana leaves if using, place the pork shoulder roast in the slow-cooker, and pour the marinade over it. Add the sliced white onion around the pork and fold the banana leaves over if used.
3. Cook the Pork
Add 1/2 cup of water to the slow-cooker. Set the cooker to high and cook for 6 hours.
4. Marinate the Red Onions
Combine the thinly sliced red onion with the remaining 1/4 cup of lime juice and 1/2 teaspoon of salt, and let it sit.
5. Serve the Dish
Serve the cooked pork with the marinated red onions on top and drizzle with roasted fresh chile salsa or habanero hot sauce if desired.
Opt for pork shoulder (also known as pork butt or Boston butt) as it has excellent marbling and connective tissue that breaks down beautifully during slow cooking, resulting in tender, juicy pork. Trim excess fat but leave some for flavor and moisture.
Whether using a slow cooker or an oven, low and slow is the key. Maintain a cooking temperature around 275-300°F. Patience during this process will reward you with succulent, fall-apart pork.
Allow the pork to marinate for at least 12 to 24 hours. This extended marinating time ensures the flavors penetrate deeply into the meat. An even distribution of the achiote marinade is crucial, so use your hands to rub the paste thoroughly over every crevice of the pork.
Once cooked, let the pork rest for about 15 minutes before shredding. This allows the juices to redistribute, ensuring moist, flavorful meat.
Look for high-quality achiote paste, preferably from a Latin grocery store or a reputable brand. Achiote (annatto) brings both color and a unique earthy flavor, which is fundamental to this dish. If possible, make your own paste from annatto seeds, spices, and citrus juice for a fresher, more vibrant taste.
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