Achiote-and-Orange Pulled Pork

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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