Slow-Cooked Pork with Achiote and Andean Potatoes

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Tender pork slow-cooked in achiote and garlic spices, served atop roasted Bolivian-style yellow potatoes for a comforting rustic meal. This Latin American-inspired pork recipe, ready in about 255 minutes, pairs pork shoulder, achiote paste, garlic cloves 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, cut into 2-inch chunks pork shoulder
• 3 tbsp achiote paste
• 4, minced garlic cloves
• 1.5 lbs, peeled and quartered yellow potatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1.5 tsp salt
• 1 tsp black pepper
• 1 cup water
• 1/4 cup chopped, for garnish fresh parsley

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Instructions

1. Step 1: In a large bowl, combine 2 lbs pork shoulder chunks, 3 tbsp achiote paste, 4 minced garlic cloves, 1 tsp dried oregano, 1.5 tsp salt, and 1 tsp black pepper. Mix thoroughly to coat the pork evenly and marinate for at least 1 hour.
2. Step 2: Heat 3 tbsp olive oil in a heavy-bottomed Dutch oven over medium-high heat. Add marinated pork in batches and brown on all sides, about 4-5 minutes per batch. Remove browned pork and set aside.
3. Step 3: Add 1 cup water to the pot, scraping up browned bits from the bottom. Return all pork pieces to the pot. Cover and reduce heat to low. Simmer gently for 2.5 to 3 hours until pork is tender and easily shredded.
4. Step 4: Meanwhile, preheat oven to 425°F. Toss 1.5 lbs peeled and quartered yellow potatoes with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes until golden and crisp on edges.
5. Step 5: Once pork is tender, shred it slightly with two forks in the pot and stir to mix with the cooking juices.
6. Step 6: Serve the shredded achiote pork over the roasted yellow potatoes, garnished with 1/4 cup chopped fresh parsley for brightness.