Slow-Roasted Achiote Pork with Sour Orange Marinade

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender slow-roasted pork infused with the vibrant flavors of achiote and tangy sour orange, a classic dish from Yucatán. This Mexican-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, achiote paste, fresh sour 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 lbs pork shoulder
• 3 tbsp achiote paste
• 1 cup fresh sour orange juice
• 4 garlic cloves, minced
• 1 medium white onion, sliced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 4 large leaves banana leaves (optional)

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Instructions

1. Step 1: Combine 3 tbsp achiote paste, 1 cup fresh sour orange juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tbsp salt, and 1 tsp black pepper in a large bowl to create a marinade with vibrant red color and a tangy aroma.
2. Step 2: Cut the 3 lbs pork shoulder into large chunks and submerge them in the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours or overnight to absorb flavors deeply.
3. Step 3: Preheat oven to 325°F. Heat 2 tbsp vegetable oil in a heavy oven-safe pot over medium heat, then add 1 sliced medium white onion and sauté for 3-4 minutes until translucent and fragrant.
4. Step 4: Remove pork from marinade, reserving the liquid. Brown the pork chunks on all sides in the pot for about 8 minutes until golden and caramelized.
5. Step 5: Pour the reserved marinade over the pork, cover the pot with banana leaves if using, then a tight-fitting lid. Transfer to oven and roast for 3 hours, basting every hour, until pork is tender and shreds easily.
6. Step 6: Remove from oven, shred the pork with forks, mixing it with the cooking juices and softened onions for a moist, flavorful dish.