Achiote-and-Orange Pulled Pork

Achiote-and-Orange Pulled Pork
Photo by Annabelle Breakey


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

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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