Entree: Ecuador – Central Culinary Region – Hornado (Slow-roasted pork shoulder seasoned with garlic, cumin, and annatto, traditionally served with mote and fried plantains)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 4 hrs

Total 4 hrs 45 min

Ingredients

- 1 whole pork shoulder, bone-in, approx 5 lb (2.3 kg)
- 2 tbsp (30 ml) achiote (annatto) oil
- 4 cloves garlic, minced, approx 1 oz (28 g)
- 2 tsp (10 g) ground cumin
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1/4 cup (60 ml) orange juice
- 1/4 cup (60 ml) beer
- 1 medium onion, about 6 oz (170 g), sliced
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil for searing
- 2 cups (480 ml) cooked mote (hominy)
- 2 ripe plantains, peeled and sliced, about 12 oz (340 g)
- 1/2 cup (120 ml) quick pickled red onion
- Fresh cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the pork shoulder dry and score the skin in a crosshatch pattern about 1/4 inch (0.635 cm) deep. Set aside.
2. In a bowl combine achiote oil, minced garlic, ground cumin, kosher salt, black pepper, orange juice, and beer; stir into a loose marinade.
3. Rub the marinade over and under the skin and all over the pork shoulder; place sliced onion and bay leaves around the roast, cover, and refrigerate for at least 4 hours or overnight for best flavor.
4. Preheat oven to 325°F (160°C). Heat vegetable oil in a large ovenproof roasting pan over medium-high heat and sear the pork on all sides until well browned, about 6–8 minutes total.
5. Add a splash of water or additional beer to the pan to prevent burning, cover loosely with foil, and roast at 325°F (160°C) for 3 to 4 hours, basting every 45 minutes, until meat is very tender and pulls easily from the bone.
6. Increase oven temperature to 425°F (220°C), remove foil, and roast 15–25 minutes more to crisp and brown the skin; watch carefully to avoid burning.
7. While the pork rests 15 minutes, pan-fry plantain slices in a little oil until golden and warm the cooked mote gently with a pinch of salt.
8. Carve the pork shoulder into portions and serve with mote, fried plantains, quick pickled red onion, and a sprinkle of fresh cilantro.

1. Pat the pork shoulder dry and score the skin in a crosshatch pattern about 1/4 inch deep. Set aside.
2. In a bowl combine achiote oil, minced garlic, ground cumin, kosher salt, black pepper, orange juice, and beer; stir into a loose marinade.
3. Rub the marinade over and under the skin and all over the pork shoulder; place sliced onion and bay leaves around the roast, cover, and refrigerate for at least 4 hours or overnight for best flavor.
4. Preheat oven to 325°F (160°C). Heat vegetable oil in a large ovenproof roasting pan over medium-high heat and sear the pork on all sides until well browned, about 6–8 minutes total.
5. Add a splash of water or additional beer to the pan to prevent burning, cover loosely with foil, and roast at 325°F (160°C) for 3 to 4 hours, basting every 45 minutes, until meat is very tender and pulls easily from the bone.
6. Increase oven temperature to 425°F (220°C), remove foil, and roast 15–25 minutes more to crisp and brown the skin; watch carefully to avoid burning.
7. While the pork rests 15 minutes, pan-fry plantain slices in a little oil until golden and warm the cooked mote gently with a pinch of salt.
8. Carve the pork shoulder into portions and serve with mote, fried plantains, quick pickled red onion, and a sprinkle of fresh cilantro.