Pernil de Cerdo con Achiote
Slow-cooked pork shoulder marinated in smoky achiote and citrus, tender enough to fall off the bone. This puerto rican-inspired beef ready in about 315 minutes pairs pork shoulder, achiote paste, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lb pork shoulder
- 3 tbsp achiote paste
- 1/2 cup orange juice
- 6 cloves garlic
- 2 tbsp olive oil
- 1 tsp ground cumin
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Pat pork shoulder dry with paper towels, then rub with 2 tbsp olive oil, 6 minced garlic cloves, 1 tsp black pepper, 2 tsp salt, and 1 tsp ground cumin.
- Step 2: Mix 3 tbsp achiote paste with 1/2 cup orange juice until smooth, then spread evenly over the pork, ensuring full coverage. Let marinate for at least 2 hours (or overnight) in the fridge.
- Step 3: Preheat oven to 325°F. Place marinated pork in a roasting pan, pour any excess marinade over it, and cover tightly with foil.
- Step 4: Roast for 3 hours, checking every hour to baste with accumulated juices, until pork is fork-tender and pulls away from the bone easily.
- Step 5: Remove foil, increase oven temperature to 400°F, and roast for 15 minutes to crisp the surface, then let rest for 15 minutes before slicing thinly against the grain.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pernil de Cerdo con Achiote take to make?
Total time is about 315 minutes (120 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pernil de Cerdo con Achiote?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.
Can I substitute ingredients in Pernil de Cerdo con Achiote?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pernil de Cerdo con Achiote for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pernil de Cerdo con Achiote?
Puerto Rican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the Puerto Rican come through in every bite.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
