She Strengthens

Spicy Pulled Pork with a Twist of Yucatán Flavor

Get ready to elevate your game day parties with a mouthwatering twist on traditional pulled pork. This recipe combines the rich flavors of Mexico’s Yucatán region with a hint of spice, making it a standout dish that’s sure to impress.

The Perfect Blend of Flavors

The tangy taste of tomatillos balances the earthy, slightly smoky flavor of achiote spice, while the sweetness of orange juice counteracts the heat of jalapeños. Meanwhile, the pork shoulder adds a richness that ties everything together. The result is a truly delicious and laid-back dish that’s perfect for serving on toasted French or ciabatta rolls, topped with pickled red onions, or piled into warmed tortillas with queso fresco and chopped cilantro.

Achiote Rojo: The Key to Authentic Yucatecan Flavor

Achiote Rojo is a type of recado rojo, a traditional Yucatecan spice blend that typically includes annatto, Mexican oregano, spices, garlic, and salt. You can find it at well-stocked Mexican markets or make your own recado rojo from scratch. For this recipe, we used the El Mexicano brand, which added a depth of flavor that was hard to resist.

Easy to Make, Impressive to Serve

This recipe yields 6 servings, plus leftovers, and is surprisingly easy to prepare. Simply add all the ingredients to a slow cooker, cook on low for 8-9 hours or high for 4-5 hours, and let the magic happen. When you’re ready to serve, shred the pork with the remaining juices and adjust the seasoning to taste.

Ingredients:

• 1 (4-1/2- to 5-pound) boneless pork shoulder (pork butt), twine or netting removed
• 1 tablespoon ground cumin
• 4 jalapeño peppers, sliced
• 1/2 cup freshly squeezed orange juice
• 6 medium garlic cloves, smashed
• 1 large yellow onion, coarsely chopped
• 1 (3-1/2-ounce) package Achiote Rojo, crumbled
• 1 teaspoon kosher salt
• 1 1/2 pounds tomatillos, quartered

Instructions:

1. Add all ingredients except the tomatillos to a 7-quart slow cooker. Spread evenly.
2. Top with tomatillos and cook on low for 8-9 hours or high for 4-5 hours.
3. Remove the meat and set it aside. Scoop out half of the juices, skimming most of the fat.
4. Return the meat to the pot and shred it with the remaining juices. Adjust seasoning as needed.
5. Serve and enjoy!