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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
