Ingredients
Pork and marinade
- 1.2 kg boneless pork shoulder large external fat deposits trimmed; cut into 3-inch chunks
- 50 g achiote paste
- 150 ml orange juice
- 75 ml lime juice
- 100 ml water
- 4 garlic cloves
- 1 tsp dried oregano
- 1 tsp fine salt reduce if the achiote paste is salty
- 2 large banana leaves optional, thawed and rinsed; enough to line and cover the pot
Equipment
- 5- to 6-quart Dutch oven with lid
- Blender
- Tongs
- Two forks
Instructions
Marinate and braise
- Blend the achiote paste, orange juice, lime juice, water, garlic, oregano and salt until smooth. Coat the pork, cover and refrigerate for at least 2 hours or overnight.
- Heat the oven to 300°F (150°C). If using banana leaves, line the Dutch oven with overlapping leaves and leave enough overhang to cover the meat. Add the pork and all its marinade; fold the leaves over.
- Cover tightly and braise for about 3–3 1/2 hours, checking after 2 1/2 hours. Add a little hot water if the pot is drying out. Continue until a fork twists through the pork easily.
- Rest covered for 15 minutes. Lift out the pork and discard the leaves. Skim excess fat from the juices and simmer uncovered briefly if the sauce is too thin.
- Shred the pork with two forks and mix it back into the juices. Serve with optional warm tortillas, pickled onions and salsa; those extras are excluded from the nutrition estimate.
Nutrition
Calories: 365kcalCarbohydrates: 5gProtein: 29gFat: 25gFiber: 0.5g
Video
Notes
Nutrition is a rough estimate per one-eighth of the pork and sauce using representative shoulder and achiote values; trimming and brands vary. Optional serving extras are excluded.
Illustrative ingredient-portion budget: pork $10, achiote $1, citrus $2, leaves $1 and garlic/seasonings $1. Local prices vary; energy excluded.
Video credit: Rick Bayless. His demonstration uses bone-in shoulder in a slow cooker and describes an oven option. This card uses boneless chunks, an orange-lime blend and a covered Dutch oven; follow its quantities and tenderness cues.