Seared Achiote-Spiced Pork Shoulder with Roasted Poblano Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder rubbed with earthy achiote spices and seared to form a crust, served with a smoky roasted poblano and tomato salsa. This mexican-inspired pork ready in about 90 minutes blends pork shoulder, cut into 1-inch cubes, achiote paste, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 70 min Cook: 20 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 2 tbsp achiote paste, 3 minced garlic cloves, 1/4 cup orange juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create a marinade. Add 1.5 lbs pork shoulder cubes, tossing to coat evenly. Cover and refrigerate for at least 1 hour.
  2. Step 2: Preheat broiler to high. Place 2 medium poblano peppers and 3 roma tomatoes on a rimmed baking sheet and broil 6-8 minutes, turning occasionally until skins are blackened and blistered.
  3. Step 3: Transfer poblano peppers to a bowl and cover with plastic wrap for 10 minutes to steam. Peel skins off peppers, remove seeds, and roughly chop. Peel skins off tomatoes and chop.
  4. Step 4: In a food processor, combine roasted poblano, roasted tomatoes, 1/4 cup chopped white onion, 1/4 cup fresh cilantro leaves, and 2 tbsp fresh lime juice. Pulse until chunky but well combined. Season with salt to taste.
  5. Step 5: Heat a large cast iron skillet over high heat until smoking. Add marinated pork shoulder cubes (discard excess marinade) and sear for 3-4 minutes per side until deeply browned with a crust and cooked through to 145°F internal temperature.
  6. Step 6: Serve the seared pork topped with roasted poblano salsa alongside warm tortillas or rice.

Frequently asked questions

How long does Seared Achiote-Spiced Pork Shoulder with Roasted Poblano Salsa take to make?

Total time is about 90 minutes (70 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Seared Achiote-Spiced Pork Shoulder with Roasted Poblano Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Seared Achiote-Spiced Pork Shoulder with Roasted Poblano Salsa?

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 Seared Achiote-Spiced Pork Shoulder with Roasted Poblano Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Seared Achiote-Spiced Pork Shoulder with Roasted Poblano Salsa?

Mexican pork 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.

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