Achiote-and-Orange Pulled Pork

Achiote-and-Orange Pulled Pork
Photo by Annabelle Breakey

Ingredients

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

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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