Achiote-and-Orange Pulled Pork

Achiote-and-Orange Pulled Pork
Photo by Annabelle Breakey


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


Best Wine Deals

See More Deals

Snooth Media Network