Ecuadorian Slow-Roasted Pork

Ingredients

• 6 lbs bone-in pork shoulder (skin-on)
• 2 tablespoons ground cumin
• 1 tablespoon ground achiote (annatto)
• 8 cloves garlic cloves
• ¼ cup fresh cilantro, roughly chopped
• 1 tablespoon fresh oregano (or dried oregano)
• 2 tablespoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons white vinegar
• 2 cups low-sodium chicken or pork broth
• 1 large white onion, quartered
• 1 whole orange, halved

Instructions

1. 1

   Remove the pork shoulder from the refrigerator 1 hour before roasting — bringing it to room temperature ensures more even cooking throughout the thick meat. Pat the skin completely dry with paper towels; dry skin is essential for developing that signature crispy, golden exterior.

2. 2

   Score the pork skin in a crosshatch pattern using a sharp knife, making cuts about 1/4 inch deep and 1 inch apart. This lets heat penetrate the skin and helps it crisp up as the fat beneath renders.

3. 3

   Peel and finely mince 8 garlic cloves. In a small bowl, combine 2 tablespoons ground cumin, 1 tablespoon ground achiote, the minced garlic, 0.25 cup fresh cilantro (roughly chopped), 1 tablespoon fresh oregano, 2 tablespoons kosher salt, and 1 teaspoon black pepper.

4. 4

   Rub the entire surface of the pork shoulder with 3 tablespoons extra-virgin olive oil, then coat generously with the spice paste, working it into all the crevices and scored areas. Don't be shy — this is where most of the flavor lives.

5. 5

   Preheat your oven to 350°F. Position a rack in the lower third of the oven — this gives the pork's underside more direct heat, which helps the skin crisp.

6. 6

   Place the seasoned pork skin-side up in a large roasting pan. Arrange 1 large white onion (quartered) and 1 orange (halved) around the meat — they'll flavor the braising liquid and help prevent the pan from scorching.

7. 7

   Pour 2 cups low-sodium chicken or pork broth into the bottom of the pan (not over the pork). Add 2 tablespoons white vinegar to the broth — the acidity helps break down the collagen in the meat and adds brightness to the pan sauce.

8. 8

   Roast uncovered for the first 45 minutes at 350°F to begin the browning process. The skin should start turning a deeper golden color and the fat will begin rendering. You'll smell the cumin and achiote — this is your signal that the seasoning is caramelizing.

9. 9

   After 45 minutes, tent the pork loosely with aluminum foil to prevent the skin from darkening too much. Continue roasting for another 4 to 4.5 hours, basting with the pan juices every 45 minutes using a baster or spoon. The meat is done when a fork inserted into the thickest part of the shoulder slides through with almost no resistance and the internal temperature reads 195°F to 205°F on an instant-read thermometer.

10. 10

    Remove the foil for the last 20 minutes of cooking if the skin isn't crispy enough — if you need extra color and crispness, increase the oven temperature to 425°F for these final minutes and watch closely so the skin doesn't burn.

11. 11

    Remove the pork from the oven and let it rest in the pan for 15 minutes before carving — during this time, the internal temperature will climb slightly and the juices will redistribute throughout the meat, keeping it moist and tender.

12. 12

    Carefully transfer the pork to a cutting board. Using a sharp carving knife and a meat fork for stability, slice the meat into thick pieces, breaking apart any large chunks by hand — hornado is traditionally pulled apart more than carved into thin slices.

13. 13

    Strain the pan juices through a fine-mesh strainer into a saucepan, discarding the onion and orange solids. Skim off any excess fat from the surface if desired, or leave it for more richness. Warm over medium heat just before serving.

14. 14

    Arrange the shredded and chunked pork on a large serving platter, crisping any skin pieces on top. Pour the warm pan sauce into a small bowl on the side, and serve with traditional accompaniments like white rice, fresh corn, avocado slices, and Ecuadorian hot sauce.

Tools you’ll need

• large roasting pan
• sharp knife
• small bowl
• instant-read thermometer
• meat baster or spoon
• aluminum foil
• cutting board
• meat fork
• fine-mesh strainer
• saucepan

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