Achiote-and-Orange Pulled Pork

Achiote-and-Orange Pulled Pork
Photo by Annabelle Breakey


  • 1 tablespoon crumbled dried oregano
  • 3 ounces frozen orange juice concentrate, thawed
  • 2 tablespoons coarse kosher or sea salt
  • Chipotle Coleslaw, rolls, mayonnaise, crumbled queso fresco (see Notes), sliced avocado, lime wedges, and/or hot sauce
  • Achiote Seasoning Paste:
  • 3 ounces frozen orange juice concentrate, thawed
  • ½ cup chopped fresh cilantro
  • + 12 more ingredients
    • ½ cup thinly sliced green onions
    • 2 tablespoons butter
    • 2 tablespoons coarsely ground black pepper
    • 2 to 3 cups cherry or hickory wood chips
    • 1 tablespoon garlic powder
    • Cooking and Serving:
    • 1 teaspoon cayenne
    • 3 tablespoons achiote paste (see Notes)
    • 2 cups cider vinegar or white distilled vinegar
    • Orange "Mop" Sauce:
    • 1 teaspoon coarse kosher or sea salt
    • 1 4- to 6-lb. boned pork shoulder or butt

1. The night before you plan to barbecue, cut pork shoulder lengthwise into two equal pieces (to speed up cooking), removing excess fat as needed. Combine seasoning-paste ingredients in a small bowl. Massage pork well with paste, then transfer to a large resealable plastic bag and refrigerate at ...

View full recipe at My Recipes


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