Description
A traditional Yucatán-style pulled pork sandwich featuring slow-roasted pork marinated in achiote and citrus, served on a toasted roll with pickled onions.
Ingredients
Scale
- 3–4 lbs Pork Shoulder
- 3 oz Achiote Paste
- 1 cup Bitter Orange Juice (or mix of lime/orange)
- 1/4 cup White Vinegar
- 6 Telera Rolls
- 2 large Red Onions
- 1/2 cup Vinegar (for pickling)
- Salt and Pepper to taste
- Butter for toasting
Instructions
- Blend achiote paste, bitter orange juice, and vinegar into a smooth marinade.
- Rub the marinade all over the pork shoulder and season with salt and pepper.
- Wrap the pork tightly in double-layered aluminum foil.
- Bake at 325°F (160°C) for 4 to 5 hours until tender.
- Let the meat rest for 20 minutes, then shred with forks.
- Pickle sliced red onions in vinegar, salt, and sugar for at least 1 hour.
- Butter Telera rolls and toast on a griddle until golden.
- Assemble by filling the rolls with pulled pork and topping with pickled onions.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Baking
- Cuisine: Mexican