Originating from Yucatan, this slow-cooked pork shoulder in achiote paste, orange juice and chicken broth will bring out the best of the Mexican flavors to your mouth.
Ingredients
35.5 OZ / 1 KG boneless pork shoulder
21 OZ / 600 ML chicken broth
4 TBSP achiote paste
9 OZ / 250 ML orange Juice
1 EA yellow onion
3 CLOVES garlic
1 TBSP cumin seeds
1 TSP salt
1 TSP oregano
1 TSP black pepper
Directions
Cut onion into quarters, then peel and cut out the root end. Peel your garlic. Add onion and garlic to the mixing bowl. Chop with the measuring cup inserted for 5 seconds / speed 6.
Cut pork into large chunks and remove most of the excess fat. Add the pork, chicken broth, cumin seed, achiote paste and orange juice to the mixing bowl. Cook with the measuring cup inserted for 1 hour 30 minutes / 200°F|95°C / speed 1. Drain the pork using the simmering basket and save one cup of the cooking liquid to add back to the pork.
Add the cooked pork, salt, pepper and the reserved cooking liquid to the mixing bowl. Shred until completely shredded with the measuring cup inserted for 7 seconds / speed 5.
Serve immediately with some tacos and some freshly sliced red onion. Enjoy your meal!
