Achiote-and-Orange Pulled Pork

Achiote-and-Orange Pulled Pork
Photo by Annabelle Breakey


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

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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