Prep 20 mins
Cook 2 hrs
Slow roasted Boston Butt, or pork shoulder with achiote marinade. The best pork I have ever made. Don't let the long list of ingredients scare you, it is quite easy to make. My old friend's mom who was from Mexico gave me this recipe, and I can't keep it to meself!
- 2 lbs pork butt, with bone
- 2 tablespoons achiote paste (use mine)
- 1 cup sevilla orange juice
- 2 habanero peppers, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- salt and pepper
- 1⁄2 cup red wine vinegar
- 2 red onions, sliced into rings
- Poke holes all over the pork with a fork. Rub achiote paste (I make my own, search my recipes) all over the pork, and set aside.
- In a large bowl, mix together the orange juice, lemon juice, and habanero peppers.
- Mix in the cumin, paprika, chili powder, coriander, salt and pepper.
- Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
- Preheat the oven to 325 degrees F (165 degrees C).
- Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes.
- Place into a casserole dish, and cover.
- Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. Cooking time varies greatly, from 2 hours to 4 hours depending on oven, seal of banana leaves, meat etc.
- I don't have one, but some say it is great and easy in a slow cooker without the foil or leaves.
- While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan.
- Add onions, reduce heat to medium-low, and simmer until tender.
- Pour sauce over pork, and serve with white rice and corn tortillas.
- Each person can make tacos or fajitas with the pork, the rice and the sauce.
- * If you can't find Sevilla OJ, use 1/3 cup normal OJ, and 2/3 cup fresh squeezed lemon juice.
Made this using 6.5 lb Boston butt, spices as specified, and Badia bottled sour orange juice. Marinated overnight; cooked in banana leaves, in roasting pan covered with aluminum foil, at 300 for 3 hours, then 275 for 2 hours, basting occasionally with pan juices. Served 20 at neighborhood "We Survived Mayan End of Calendar" event, to universal acclaim as "most tender and juicy pork ever." I thought it somewhat under-seasoned, and next time will add a second round of spicing near end of time in oven.
this is very tasty! i actually didn't make up the sauce. i used this as a marinade for country style pork ribs cooked on the bbq. yum! i also used it as a marinade for chicken, pollo pibil if you will. also yummy! when the weather turns colder i will try this in a slow cooker and make the sauce. didn't want to rate this with stars as i made the above changes, but i definitely will make again!
I enjoyed this dish, made it with a slow cooker as I had no banana leaves and prefer not to use aluminum foil. It was great! The citrus juice complements the pork so well, and you have sweet, tart and spicy all working together. It is true to the richness of traditional Mexican cooking and well worth a try.