Achiote-and-Orange Pulled Pork

Achiote-and-Orange Pulled Pork
Photo by Annabelle Breakey


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

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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