This delicious dish comes from the Yucatan Peninsula in beautiful Mexico. It is a traditional dish with a special marinade called achiote and orange juice. Absolutely delicious.


  • 2 kg Diced pork

  • 50 g. (1/2 cube) of achiote - this can be found in Mexican/spanish specialty shops, USA foods...

  • 1 cup of orange juice

  • 1/3 cup vinegar

  • 2 bay leaves

  • 1 small onion chopped

  • 1 garlic clove

  • salt to taste

  • 1/2 tsp pepper


  • 1.

    Blend the achiote, juice, vinegar, onion and garlic.

  • 2.

    Place the meat on a baking dish. Add the blended ingredients and mix well.

  • 3.

    Add salt, pepper and bay leaves.

  • 4.

    Cover with foil.

  • 5.

    Place into a preheated oven, 120 C for 3 hrs.

  • 6.

    Check every hour stirring gently so it cooks evenly in the sauce.

  • 7.

    It is ready when the meat can be shredded with a wooden spoon.


This works even better on a slow cooker or pressure cooker. In all cases the remaining liquid will be absorbed into the meat when this is shredded.
Serve with white rice and refried beans. Traditionally served with pickled onions, carrots and jalapenos. Goes well with taco shells, corn or wheat tortillas. Makes beautiful filling for sandwiches.
Freezes very well.
Achiote can be ordered online from a number of sources:

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