Achiote-and-Orange Pulled Pork

Achiote-and-Orange Pulled Pork
Photo by Annabelle Breakey


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

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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