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