Shredded Pork Achiote
"This wonderfully aromatic pork is great to eat after a hot summer day. It is slightly spicy and full of Latin-inspired flavor. It cooks wonderfully in a slow-cooker, and is easily served over a simple side of steamed rice or beans," says Chef Alex Resnick, of Picnic LA.
• 2 pounds pork shoulder
• 1 cup achiote paste
• 1 cup lime juice
• ½ cup orange juice
• ½ tbsp freshly ground black pepper
• 1 tbsp red chili powder
• 1 tbsp ground cumin
• 8 cloves garlic
• 2 tsp picked oregano
• 2 cups chicken stock
• kosher salt to taste
1. In a blender combine to make the achiote sauce: Achoite paste, lime juice, orange juice, freshly ground black pepper, red chili powder, ground cumin, garlic, oregano. Blend until the mixture is smooth. Reserve in a bowl.
2. Generously season the pork shoulder with kosher salt and black pepper. Place the shoulder into your slow-cooker and add the achiote sauce and chicken stock. Set your cooker to its low setting and cook for 6–7 hours until the pork is very tender, and breaks apart easily.
3. Once the pork is cooked, shred it and serve it over a bowl of beans or rice. Garnishing with a dollop of sour cream and chopped cilantro adds some brightness as well.
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