Mexican pulled pork with achiote
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mexican
  • 150 ml mandarin juice (or orange)
  • 3 twigs of fresh oregano
  • 1 tsp ground cumin
  • 4 tbs cider vinegar
  • 100g achiote paste
  • Boned and tied pork shoulder joint or leg
  • 3 big red onions (2 for the pot, 1 for serving)
  • A little fresh lemon thyme or fresh oregano to serve (optional)
  • Salt
  • Small fresh chillies (habanero)
  • 1 lime
  • Good quality soft and moist bread buns
  1. In a bowl mix mandarin, oregano leaves, cumin, vinegar, achiote and oil. With a fork separate the achiote paste in more manageable lumps. With a hand held mixer or in a food processor, mix to a smooth marinade.
  2. On a board, prick pork with a sharp knife.
  3. Place meat in a Dutch Oven or in an oven dish covered with extra long sheets of foil.
  4. Pour marinade and massage the meat (with gloves if you don't want to temporarily dye your nails).
  5. Chop 2 red onions and pour over the meat.
  6. Place the lid on or if using a dish with foil, fold the foil over the meat and seal the edges to make a sort of Dutch oven and steam the meat later.
  7. Leave it to rest in the fridge for an hour to overnight.
  8. Place in cold oven and select 160°C. Bake it for 5 to 6 hours.
  9. Open the lid/foil, scoop out a bit of intact fat from the top and discard.
  10. Put back in the oven and raise the temperature to your Dutch oven limit. I chose 195°C for 20 mins to caramelise a bit.
  11. Chop the one onion left and chilli. Place in a small serving dish and juice lime over it.
  12. Take the meat out of the oven. Cut the ties and discard then using a fork "pull the pork" :)
  13. Serve with the pulled pork in the buns with the onion, chilli and lime. Add a touch of fresh oregano or lemon thyme if you want.
Recipe by The Flo at