Slow-Cooked Pork with Achiote and Andean Potatoes
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 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Once pork is tender, shred it slightly with two forks in the pot and stir to mix with the cooking juices.
- Step 6: Serve the shredded achiote pork over the roasted yellow potatoes, garnished with 1/4 cup chopped fresh parsley for brightness.
Frequently asked questions
How long does Slow-Cooked Pork with Achiote and Andean Potatoes take to make?
Total time is about 255 minutes (75 min prep + 180 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 Slow-Cooked Pork with Achiote and Andean Potatoes?
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 Slow-Cooked Pork with Achiote and Andean Potatoes?
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 Slow-Cooked Pork with Achiote and Andean Potatoes 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 Slow-Cooked Pork with Achiote and Andean Potatoes?
Latin American 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.
