Entree: Ecuador – Hornado (Slow-roasted pork shoulder with crispy skin)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs

Additional 15 min

Total 3 hrs 40 min

Ingredients

- 4 lb (1.8 kg) bone-in pork shoulder, trimmed of excess fat
- 1 cup (240 ml) fresh orange juice
- 1/2 cup (120 ml) beer (optional; light lager)
- 4 tbsp (60 ml) achiote (annatto) oil or 2 tbsp (30 g) achiote paste dissolved in oil
- 8 cloves garlic, minced
- 2 tbsp (30 ml) white vinegar
- 2 tsp (10 g) ground cumin
- 1 tbsp (15 g) dried oregano
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 bay leaves
- 2 cups (480 g) cooked hominy (mote)
- 1 lb (450 g) small Yukon gold or red potatoes, halved or quartered
- 1 medium red onion, thinly sliced
- 1/4 cup (60 ml) white vinegar (for quick-pickling onions)
- 1 tbsp (15 ml) sugar (for quick-pickling)
- 2 tbsp (30 ml) vegetable oil (for roasting vegetables, optional)
- Fresh cilantro for garnish (optional)

Instructions

1. Combine orange juice, beer, achiote oil or dissolved achiote paste, minced garlic, white vinegar, cumin, oregano, 2 tsp salt, and black pepper in a large bowl to make the marinade.
2. Place the pork shoulder in a roasting pan or large zip-top bag; pour the marinade over the pork, add bay leaves, and turn to coat. Marinate refrigerated for at least 4 hours or preferably overnight.
3. Preheat oven to 325°F (163°C). Remove pork from marinade and reserve marinade. Pat the pork dry; score the skin lightly if present to encourage crisping. Place pork fat-side up on a rack in a roasting pan.
4. Roast uncovered at 325°F (163°C) for 2 to 2 1/2 hours, basting occasionally with reserved marinade, until an instant-read thermometer registers about 170–175°F (77–79°C) in the thickest part.
5. Meanwhile, bring a medium pot of salted water to a boil. Add potatoes and cook until just tender, about 12–15 minutes; drain and set aside. Warm the cooked hominy in a small pot or microwave until heated through.
6. During the last 30–40 minutes of roasting, increase oven temperature to 400°F (205°C) to crisp the exterior of the pork, and add potatoes to the pan (tossed with 2 tbsp (30 ml) vegetable oil if desired) to brown alongside the pork. Roast until pork exterior is crisp and internal temperature reaches 190°F (88°C) for very tender falling-apart pork, about 30–40 more minutes.
7. While pork finishes, quick-pickle the onion: combine 1/4 cup (60 ml) white vinegar, 1 tbsp (15 ml) sugar, and a pinch of salt in a small bowl; add sliced onion and let sit 15–20 minutes.
8. Remove pork from oven and let rest 15 minutes. Shred or slice pork and serve with warmed mote (hominy), boiled potatoes, pickled onions, and a sprinkle of fresh cilantro.