Pork Roast Yucatan Style
Take your taste buds on a journey to the sunny Yucatán Peninsula with this vibrant and flavor-packed Pork Roast Yucatán Style. This recipe features tender, slow-roasted pork shoulder infused with the bold, tangy-sweet flavors of a citrus-achiote marinade. The blend of freshly squeezed orange and lime juices, aromatic spices like cumin and smoked paprika, and the distinctive earthiness of achiote paste creates a truly unforgettable dish. Wrapped in banana leaves or foil for optimal juiciness, the pork is cooked until it’s melt-in-your-mouth tender, then garnished with fresh red onions and cilantro for a burst of color and freshness. Serve it with warm tortillas or over fluffy rice for a hearty meal that’s perfect for gatherings or a flavorful weeknight dinner. This traditional Mexican-inspired recipe brings authentic Yucatán flavors straight to your table!
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Recipe Information
Ingredients
- 4 pounds pork shoulder (bone-in or boneless)
- 1 cup orange juice, freshly squeezed
- 0.5 cup lime juice, freshly squeezed
- 3 tablespoons achiote paste
- 4 cloves garlic cloves, minced
- 1 teaspoon oregano, dried
- 1 teaspoon cumin, ground
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 2 large pieces banana leaves or aluminum foil (optional, for wrapping)
- 1 medium red onion, thinly sliced (for garnish)
- 2 tablespoons cilantro, chopped (for garnish)
- 4 servings tortillas or rice (optional, for serving)
Instructions
In a medium bowl, combine the orange juice, lime juice, achiote paste, minced garlic, oregano, cumin, smoked paprika, salt, and black pepper. Mix until a smooth marinade forms.
Place the pork shoulder in a large resealable plastic bag or a dish. Pour the marinade over the pork, making sure it is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
Preheat your oven to 300°F (150°C).
If using banana leaves, briefly pass them over an open flame or a hot skillet to make them pliable. Line a large roasting pan with the banana leaves or use aluminum foil to create a packet for the pork.
Remove the pork from the marinade and place it in the center of the banana leaves or foil. Reserve the marinade for later use. Wrap the pork securely, ensuring it is covered completely to retain moisture during cooking.
Place the wrapped pork in the roasting pan and roast for 4-5 hours, or until the meat is tender and easily shredded with a fork. If you like a crispier exterior, unwrap the pork during the last 20 minutes of cooking.
While the pork is resting, pour the reserved marinade into a small saucepan and bring it to a boil. Simmer for 5-7 minutes to ensure it is fully cooked, then set aside as a sauce for serving.
Shred the pork using two forks and arrange it on a platter. Garnish with thinly sliced red onions and chopped cilantro.
Serve warm with tortillas or over rice, along with the cooked marinade as a tangy sauce.
Nutrition Facts
Calories |
5325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.5 g | 484% | |
| Saturated Fat | 129.1 g | 646% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6806 mg | 296% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 29.8 g | ||
| Protein | 345.1 g | 690% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 6038 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
