Achiote-and-Orange Pulled Pork
Real, slow-cooked barbecue takes time, but this dish is truly worth it. Bill and Cheryl Jamisons pile the succulent meat on bolillos or other small rolls that they've smeared with mayonnaise, then top with queso fresco, avocado slices, and a squeeze of lime. We also like layering the sandwiches with Chipotle Coleslaw. Achiote paste is made from ground achiote seeds (also called annatto), vinegar, salt, and spices; it's often sold in bar form. Queso fresco is a fresh Mexican cheese. Look for both of these in Latin markets and the Latin foods aisle of large supermarkets.
- Time: 780 min
- Servings: 8
Source: Sunset Magazine
Ingredients
- to 6-lb. boned pork shoulder or butt
- Achiote Seasoning Paste
- ounces frozen orange juice concentrate, thawed
- tablespoons achiote paste
- tablespoons coarse kosher or sea salt
- tablespoons coarsely ground black pepper
- tablespoon garlic powder
- tablespoon crumbled dried oregano
- teaspoon cayenne
- Orange
- cider vinegar or white distilled vinegar
- tablespoons butter
- teaspoon coarse kosher or sea salt
- Cooking and Serving
- to 3 cups cherry or hickory wood chips
- thinly sliced green onions
- chopped fresh cilantro
- Chipotle Coleslaw, rolls, mayonnaise, crumbled queso fresco , sliced avocado, li