Achiote-and-Orange Pulled Pork

Achiote-and-Orange Pulled Pork
Photo by Annabelle Breakey

Ingredients

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

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