Cook the Book: Yucatan-Style Slow-Roasted Pork
Recipe GLPR195ef7a887e3f7
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.
