Achiote-and-Orange Pulled Pork

Achiote-and-Orange Pulled Pork
Photo by Annabelle Breakey

Ingredients

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

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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