Slow-Roasted Achiote Pork with Sour Orange Marinade
Tender slow-roasted pork infused with the vibrant flavors of achiote and tangy sour orange, a classic dish from Yucatán. This mexican-inspired pork ready in about 200 minutes blends pork shoulder, achiote paste, fresh sour orange juice 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 450 calories and feeds 6, 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.
Ingredients
- 3 lbs pork shoulder
- 3 tbsp achiote paste
- 1 cup fresh sour orange juice
- 4 cloves 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove from oven, shred the pork with forks, mixing it with the cooking juices and softened onions for a moist, flavorful dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Achiote Pork with Sour Orange Marinade take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Roasted Achiote Pork with Sour Orange Marinade?
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 Slow-Roasted Achiote Pork with Sour Orange Marinade?
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-Roasted Achiote Pork with Sour Orange Marinade 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-Roasted Achiote Pork with Sour Orange Marinade?
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.
