Achiote-and-Orange Pulled Pork

Achiote-and-Orange Pulled Pork
Photo by Annabelle Breakey


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

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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