Slow-Roasted Pork Marinated in Achiote and Sour Orange

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

This traditional Yucatecan dish features tender pork slow-cooked in a vibrant achiote and sour orange marinade, resulting in a moist, flavorful meal with a subtle citrus kick. This mexican-inspired mexican ready in about 230 minutes pairs Pork shoulder, bone-in, Achiote paste, 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 4, 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.

★ 4.3 (11 ratings) Prep: 20 min Cook: 210 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 3 tbsp achiote paste, 1/2 cup sour orange juice, 1/2 cup minced white onion, 3 minced garlic cloves, 1 tsp cumin, 1 tsp oregano, and 1 tsp salt. Mix until smooth and evenly incorporated.
  2. Step 2: Place 2 lbs bone-in pork shoulder in a large resealable bag or shallow dish. Pour the marinade over the pork, ensuring it's fully coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight.
  3. Step 3: Preheat oven to 325°F (163°C). Place the marinated pork in a roasting pan, skin-side up. Pour 1/4 cup orange juice over the top. Cover the pan tightly with aluminum foil.
  4. Step 4: Bake for 3 to 3.5 hours, or until the pork is fork-tender and easily pulls away from the bone (internal temperature 195°F).
  5. Step 5: Let the pork rest for 20 minutes before carving. Serve with warm corn tortillas and pickled onions.

Frequently asked questions

How long does Slow-Roasted Pork Marinated in Achiote and Sour Orange take to make?

Total time is about 230 minutes (20 min prep + 210 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-Roasted Pork Marinated in Achiote and Sour Orange?

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, bone-in from drying out.

Can I substitute ingredients in Slow-Roasted Pork Marinated in Achiote and Sour Orange?

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 Pork Marinated in Achiote and Sour Orange for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pork Marinated in Achiote and Sour Orange?

Mexican mexican 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.

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