Achiote Pulled Pork
From chefmeow 15 years ago
- 180 minutes to make
- Serves 8
ACHIOTE PULLED PORK This recipe came from an estate sale. I obtained it when I purchased the family collection from the Candela Estate in Dallas, Texas in 1997.
Ingredients
- 2 tablespoons achiote paste shopping list
- 6 garlic cloves peeled shopping list
- 1 teaspoon salt shopping list
- 1/4 cup lime juice shopping list
- 2 tablespoon orange juice shopping list
- 2 pounds lean boneless pork shoulder shopping list
- cilantro for garnish shopping list
- 16 warm tortillas shopping list
- 2 large banana leaves shopping list
How to make it
- Rough chop garlic and smash garlic and salt together until a paste results.
- Combine garlic and achiote paste with enough water to form a thick spreadable paste.
- Combine above mixtures with citrus juice in large bowl then cover meat with mixture.
- Rub mixture into every part of the meat then cover and refrigerate overnight.
- Preheat oven to 325 then wrap pork in banana leaves and add any excess spice paste.
- Place pork in roasting pan with 1 cup water then cover and cook approximately 3 hours.
- You may need to add water occasionally during roasting.
- Let meat cool and skim fat from resulting liquid then shred pork.
- Serve warm with remaining liquid from roasting to fill tacos, burritos or tamales.
People Who Like This Dish 3
- frodo Meadville, MS
- windy1950 Flint, MI
- binky67 Ellicott City, MD
- chefmeow Garland, TX
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" It was excellent "