This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!

Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.

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  • Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.

  • Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.

  • While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

Nutrition Facts

222 calories; protein 19.1g 38% DV; carbohydrates 10g 3% DV; fat 11.7g 18% DV; cholesterol 60.2mg 20% DV; sodium 58.1mg 2% DV. Full Nutrition
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Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2004
At first I was a little intimidated by the number of ingredients but this recipe turned out to be easier than it looked. This dish was great but I used an achiote oil made by heating not boiling the achiote seeds in sunflower oil on the stove for ten minutes. This gives a great red colored oil and is easier to use than the paste. The rest of the recipe remained the same. This oil can also be used for the rice just put a teaspoon in with the water! I Will certainly make this again! Read More
(60)

Most helpful critical review

Rating: 3 stars
02/10/2007
I am only rating this so that no one else will make the mistake that I made. I am sure the author of the recipe meant well, but the advice about cooking at "200 degrees for four or five hours" does not work!!! The meat was not cooked; I had to throw it in the crock pot to finish it off. The marinade and sauce are delicious, but please do not cook it at 200 degrees; cook it at 325 degrees as the original idea states!!!! Read More
(87)
59 Ratings
  • 5 star values: 36
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
02/10/2007
I am only rating this so that no one else will make the mistake that I made. I am sure the author of the recipe meant well, but the advice about cooking at "200 degrees for four or five hours" does not work!!! The meat was not cooked; I had to throw it in the crock pot to finish it off. The marinade and sauce are delicious, but please do not cook it at 200 degrees; cook it at 325 degrees as the original idea states!!!! Read More
(87)
Rating: 5 stars
01/10/2004
At first I was a little intimidated by the number of ingredients but this recipe turned out to be easier than it looked. This dish was great but I used an achiote oil made by heating not boiling the achiote seeds in sunflower oil on the stove for ten minutes. This gives a great red colored oil and is easier to use than the paste. The rest of the recipe remained the same. This oil can also be used for the rice just put a teaspoon in with the water! I Will certainly make this again! Read More
(60)
Rating: 4 stars
01/10/2004
A bit different than other versions of this dish I have eaten but really tasty nonetheless. It is perhaps a bit on the tart side and I may consider altering the lemon-orange juice ratio a bit the next time I make it. I used the slow cooker method and the meat was moist and tender. I thickened the roasting liquids (marinade) with a bit of cornstarch and water and this made a really delicious sauce to ladle on top of filled tortillas at the option of the diners. I will definately be making this again. It was a hit with my entire family including my kids! Read More
(43)
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Rating: 5 stars
09/01/2006
After a frustrating search around town for Achiote paste I did a computer search and it led me right back to this web-site for a recipe to make your own! This was delicious! My kids loved it without the onion sauce. My husband and I preferred it with it. We both kept going back for just one more bite.... I served it in tortillas with homemade guacamole but after one yummy wrap we just ate it plain. Thanks for a very different and wonderful recipe! I will make this again and again -- a new family favorite! Read More
(27)
Rating: 1 stars
09/10/2007
I was most disappointed with this recipe. Instead of the succulent and savory dish I know from Mexico, I got a bland, but tender pork roast. The use of so much lemon juice gave the gravy an overpowering and identifiable citric taste, while leaving out essential elements. Further research on the recipe has led me to include allspice and cinnamon and some garlic. I see this recipe as absolutely unauthentic and boring. Read More
(26)
Rating: 5 stars
11/07/2003
FANTASTIC- Already planning it for when company comes over. Read More
(17)
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Rating: 5 stars
11/07/2003
This is to die for!!!!:-) Read More
(13)
Rating: 5 stars
02/26/2004
"Nothing Special. Just happens to be my favorite." Needs tequila in the sauce! Read More
(11)
Rating: 3 stars
07/14/2004
The ingredients are so awesome but the flavors just didn't materialize. We were disappointed but will try again and increase the seasonings. Read More
(10)
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