Cook the Book: Yucatan-Style Slow-Roasted Pork

Name: Cook the Book: Yucatan-Style Slow-Roasted Pork
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 tablespoons annatto seeds; 3 tablespoons whole black peppercorns; 1 tablespoon toasted cumin seeds; 3/4 cup peeled garlic cloves; 3/4 cup lightly packed fresh cilantro leaves and stems; 1 1/2 tablespoons kosher or coarse sea salt; 1 seedless orange, peeled and cut into large chunks; 1/4 cup beer of any type; 2 teaspoons red pepper flakes; 1 teaspoon ground allspice; 1 teaspoon pimenton (smoked Spanish paprika); 1 teaspoon ground ancho chile; 3 pounds fresh pork shoulder (Boston butt or picnic shoulder)

Recipe GLPR195ef7a887e3f7

Mexican

Main Course

270 min

458 cal

Servings: 8

Oven

Stovetop

A vibrant Yucatan-inspired slow-roasted pork shoulder infused with aromatic spices, citrus, and cilantro. This traditional dish features a complex spice paste made with annatto seeds, cumin, black pepper, and smoked paprika, creating a deeply flavorful and tender pork that falls apart effortlessly. Pair with rice, tortillas, or fresh vegetables for an authentic Mexican feast.

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Ingredients

3 tablespoons annatto seeds

3 tablespoons whole black peppercorns

1 tablespoon toasted cumin seeds

3/4 cup peeled garlic cloves

3/4 cup lightly packed fresh cilantro leaves and stems

1 1/2 tablespoons kosher or coarse sea salt

1 seedless orange, peeled and cut into large chunks

1/4 cup beer of any type

2 teaspoons red pepper flakes

1 teaspoon ground allspice

1 teaspoon pimenton (smoked Spanish paprika)

1 teaspoon ground ancho chile

3 pounds fresh pork shoulder (Boston butt or picnic shoulder)

Directions

Toast the annatto seeds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant. Transfer to a spice grinder or mortar. Add the black peppercorns and toast together for another minute. Grind to a coarse powder.
Add the toasted cumin seeds, ground allspice, red pepper flakes, smoked paprika, and ground ancho chile to the spice mixture. Stir to combine.
Place the garlic cloves, cilantro, salt, orange chunks, and beer in a blender or food processor. Add the spice mixture and blend until a smooth, thick paste forms.
Pat the pork shoulder dry with paper towels. Using a sharp knife, score the skin and fat in a crosshatch pattern. Rub the spice paste all over the pork, working it into the scored areas and covering all surfaces thoroughly.
Place the rubbed pork shoulder skin-side up in a roasting pan or Dutch oven. Cover tightly with foil.
Roast in a preheated 300°F oven for approximately 4 hours, or until the internal temperature reaches 145°F and the meat is very tender and easily shreds with a fork. The meat should be completely cooked through and falling apart.
Remove from the oven and let rest for 10 minutes. If desired, remove the foil and increase oven temperature to 425°F for 10–15 minutes to crisp the skin and fat.
Shred the pork using two forks or meat claws, discarding any large pieces of fat or bone. Serve warm with pan juices drizzled over the meat.

Comments

Grocery List Plus Editorial Staff3.75

Annatto seeds and ancho chiles force a special trip to either a Hispanic market or a well-stocked Kroger, which means real errand time on a weeknight despite the dish's hands-off cooking. The pork shoulder itself runs $3–4 per pound at any Charlotte chain, landing this at roughly $5–6 per serving before sides, making it a special-occasion splurge rather than a weeknight go-to. The stated 270 minutes is honest for slow-roasting, but the spice paste requires grinding and chopping by hand or spice grinder—add 20 minutes of active work that the title glosses over. This suits a Saturday dinner or a crowd you're feeding for a reason, and it reheats beautifully; just budget the shopping stop and the ingredient cost.