Slow-Cooked Bolivian Pork with Spiced Quinoa and Corn

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Tender slow-braised pork shoulder infused with native Bolivian spices, served alongside nutty quinoa and sweet roasted corn for a hearty, flavorful meal. This latin american-inspired pork ready in about 170 minutes pairs pork shoulder, ground cumin, ground achiote (annatto) 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

• 2 lbs (900g), trimmed and cut into chunks pork shoulder
• 1 tbsp ground cumin
• 2 tsp ground achiote (annatto)
• 4 cloves garlic cloves, minced
• 1 large yellow onion, chopped
• 2 tbsp vegetable oil
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1 cup quinoa
• 1 cup fresh corn kernels
• 2 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: In a small bowl, combine 1 tbsp ground cumin, 2 tsp ground achiote, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice mixture all over 2 lbs pork shoulder chunks.
2. Step 2: Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Add the spiced pork and brown on all sides for 6-8 minutes.
3. Step 3: Add 4 minced garlic cloves and 1 large chopped yellow onion to the pot, sautéing for 4 minutes until fragrant and translucent.
4. Step 4: Pour in 2 cups chicken broth and 1/2 cup dry white wine, scraping the bottom to release browned bits. Bring to a simmer, cover, reduce heat to low, and cook for 2 to 2.5 hours until pork is tender and shreddable.
5. Step 5: While pork cooks, rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil, reduce to low, cover and cook 15 minutes until water is absorbed.
6. Step 6: Stir 1 cup fresh corn kernels into cooked quinoa, then add 2 tbsp lime juice and 2 tbsp chopped fresh cilantro. Fluff with a fork and keep warm.
7. Step 7: When pork is done, shred with two forks and mix back into the braising liquid. Serve the tender pork over the cilantro-lime quinoa and corn mixture.