- 3 pounds boneless pork shoulder roast
- 4 tablespoons achiote paste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon kosher salt
- 1 1/2 teaspoons black pepper
- 1 Orange
- 12 ounces Pale Ale (such as Dos Equis)
- 1 red onion (large, thinly sliced)
- 1 lime
- kosher salt (to taste)
- corn tortillas
- red onions
|Calories260Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pitts 16 Jul 2018
All I could taste was the ale
Nicole M. 11 Jun 2018
The taste of the achiote paste unique and a bit overpowering. If I made this again I would decrease the achiote paste and increase the orange juice.
Katy R. 4 Mar 2017
This was SO GOOD! I ate it 3 meals in a row! It smelled so amazing that my upstairs neighbors commented on how it made them want Mexican food. I honestly didnt' even use achiote paste, I just substituted what sounded good to me bc my Mexican coworker said she didn't like achiote.
Sandy F. 20 Dec 2016
lauren N. you can probably get achiote paste at any Mexican grocery store. If you live anywhere near Cincinnati you can get it at Jungle Jim's in Fairfield (that's where I get mine and it is really cheap). It really does make a difference in flavor and is worth searching out. I use it in my regular chili too - for that one flavor no one can figure out (my son is a chef and even he couldn't figure it out). You can probably buy online as well.
Lauren N. 16 Nov 2016
Easy and tastey. I couldn't find achiote paste, so I simply used the spices I had on hand (that would have been in the paste). Would make again!