DistributorsMain dishes · CRESPO KITCHEN
Achiote Pork with Mango
Slow-baked citrus and achiote pork, served with fruit and onion.
150 min approx.6 servingsFresh mango
Ingredients
- 1 kg boneless pork shoulder, in 5 cm chunks
- 35 g achiote paste
- ¾ cup orange juice
- ¼ cup lime juice, divided
- 2 garlic cloves
- ½ teaspoon salt
- ½ cup water
- 1½ cups diced fresh mango
- ½ chopped red onion
- 12 corn tortillas
Method
- Heat oven to 170°C/340°F. Blend achiote, orange, half the lime, garlic, water and salt.
- Put pork in a covered baking dish and pour over mixture. Bake covered about 2 hours until easily shredded; it must exceed 63°C/145°F and rest 3 minutes.
- Shred and mix with its juices. Add a little hot water if dry.
- Combine mango, onion and remaining lime. Serve pork and topping with warm tortillas.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: