Entree: Mexico – Sinaloa, Pacific Coast Mexico – Asado Sinaloense (Sinaloa-style Roast)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 3 hrs

Total 4 hrs

Ingredients

- 3.5 lb (1.6 kg) pork shoulder (pork butt), boneless, trimmed
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) black pepper
- 4 tbsp (60 ml) vegetable oil or neutral oil
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 tbsp (30 g) achiote paste
- 6 garlic cloves
- 1 small white onion, roughly chopped (about 6 oz / 170 g)
- 1 cup (240 ml) fresh orange juice (preferably Valencia or navel)
- 1/4 cup (60 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 2 bay leaves
- 1/2 cup (120 ml) light beer or low-sodium chicken stock (for braising)
- 1.5 lb (680 g) small red potatoes, halved
- 2 large carrots, peeled and cut into 1/2-inch (12 mm) pieces (about 10 oz / 280 g)
- 1 large white onion, sliced for braise and garnish (about 8 oz / 225 g)
- 1.5 cups (300 g) long-grain white rice, uncooked
- 3 cups (720 ml) water or low-sodium chicken stock for rice
- 1 tbsp (15 ml) vegetable oil for rice
- 2 medium zucchini (calabacitas), about 14 oz (400 g), cut into 1/2-inch (12 mm) pieces
- 1 cup (150 g) fresh or frozen corn kernels
- 2 tbsp (30 g) butter or oil for sauté
- 1/2 cup (15 g) fresh cilantro, chopped (for rice and garnish)
- 2 limes, cut into wedges (for serving)
- 2 serrano chiles, charred and split (optional, for heat)
- Pickled red onions (optional): 1/2 red onion, thinly sliced; 1/2 cup (120 ml) apple cider vinegar; 1/2 cup (120 ml) water; 1 tbsp (12 g) sugar; 1 tsp (5 g) salt

Instructions

Short Description:
Hearty pork shoulder marinated in a tangy, chile-citrus adobo with achiote and local spices, slow-braised until fork-tender and served with cilantro-lime rice and sautéed calabacitas (zucchini with corn) for a complete Pacific Coast Sinaloan main course.

Regional Notes:
This Sinaloa version emphasizes citrus (orange and lime), achiote for color, and a guajillo/ancho chile adobo—flavors common on the Pacific coast—combined with slow braising to produce the region's preferred rich, deeply seasoned roast. Served with rice and calabacitas to provide the starch and vegetable structure typical of home-style entrees in Sinaloa.

1. Prepare quick pickled red onions (optional): combine vinegar, water, sugar, and salt in a jar; add sliced red onion, press down, refrigerate at least 30 minutes.
2. Toast chiles: heat a dry skillet over medium heat and toast guajillo and ancho chiles 20–30 seconds per side until aromatic (do not burn). Remove and soak in 1 cup (240 ml) hot water for 15 minutes to soften.
3. Make adobo marinade: in a blender add soaked chiles (with 1/2 cup / 120 ml of their soaking liquid), achiote paste, garlic, chopped small onion, orange juice, apple cider vinegar, Worcestershire sauce, cumin, oregano, 2 tsp salt, 1 tsp pepper, and 2 tbsp (30 ml) oil. Blend to a smooth sauce, adding a little water if needed to reach a pourable consistency.
4. Marinate pork: place pork shoulder in a large nonreactive bowl or zip-top bag. Pour the adobo over the pork, rubbing it all over. Add bay leaves. Cover and refrigerate at least 4 hours, preferably overnight.
5. Preheat oven to 325°F (160°C).
6. Sear pork: remove pork from marinade (reserve marinade). Heat 2 tbsp (30 ml) oil in a large Dutch oven or ovenproof heavy pot over medium-high heat. Sear pork on all sides until deeply browned, about 4–5 minutes per side. Transfer pork to a plate.
7. Build braise: add sliced onion to the pot and cook 3–4 minutes until translucent. Pour in reserved adobo marinade and 1/2 cup (120 ml) beer or stock, scraping browned bits from bottom. Return pork to pot, nestle it into the liquid. Add potatoes and carrots around the pork.
8. Braise in oven: cover tightly and place pot in preheated oven. Braise 2 to 2 1/2 hours, or until pork is fork-tender and internal temperature reaches about 195°F (90°C). Check once after 1 hour: if liquid is low, add up to 1/4 cup (60 ml) water or stock.
9. While pork braises, cook rice: in a saucepan heat 1 tbsp (15 ml) oil over medium heat, add uncooked rice and toast 1–2 minutes. Add 3 cups (720 ml) water or stock and 1 tsp salt, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, let sit covered 5 minutes, then fluff with fork and stir in half the chopped cilantro and juice of 1/2 lime.
10. Sauté calabacitas: heat 2 tbsp (30 g) butter or oil in a skillet over medium-high heat. Add zucchini and corn, season with salt and pepper, and sauté 5–7 minutes until tender and lightly browned. Stir in remaining cilantro and a squeeze of lime; keep warm.
11. Finish pork: remove pot from oven. Transfer pork to a cutting board and let rest 10 minutes. If desired, skim fat from braising liquid and reduce liquid over medium heat on stovetop 5–8 minutes to concentrate flavors; adjust seasoning with salt and pepper.
12. Shred or slice pork: shred with forks or slice into thick pieces. Mix some reduced braising sauce into the shredded pork to keep it moist.
13. Serve: plate a bed of cilantro-lime rice, top with shredded/sliced Asado Sinaloense, spoon roasted potatoes and carrots alongside, and add a portion of calabacitas. Garnish with pickled red onions, charred serrano if using, lime wedges, and extra cilantro.
14. Leftovers: refrigerate cooled pork and sauce up to 4 days; reheat gently and add a splash of stock if needed.