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

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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