Slow-Roasted Pork with Achiote

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Tender pork shoulder infused with achiote paste and citrus, slow-roasted to fall-apart perfection with a hint of spice. This Mexican-inspired slow-cooker recipe, ready in about 230 minutes, pairs pork shoulder, achiote paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, trimmed of excess fat pork shoulder
• 2 tbsp achiote paste
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 1, finely chopped onion
• 1/4 cup white vinegar
• 1/4 cup orange juice
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F (163°C).
2. Step 2: In a small bowl, mix the achiote paste with 1 tablespoon olive oil until smooth.
3. Step 3: In a separate bowl, combine the minced garlic, chopped onion, white vinegar, orange juice, dried oregano, ground cumin, salt, and black pepper.
4. Step 4: Rub the achiote mixture all over the pork shoulder, then coat the pork with the garlic-onion mixture.
5. Step 5: Place the pork in a roasting pan and cover with aluminum foil.
6. Step 6: Roast for 3 hours, or until the pork is fork-tender and the internal temperature reaches 195°F.
7. Step 7: Remove the foil and roast for an additional 30 minutes to crisp the surface.
8. Step 8: Let the pork rest for 15 minutes before slicing.