Achiote-and-Orange Pulled Pork

Achiote-and-Orange Pulled Pork
Photo by Annabelle Breakey

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network