Grind together the annatto, paprika, oregano, pepper, cumin, allspice, coriander, crushed red pepper, and cloves in a mortar & pestle or spice grinder into a powder.
Put the ground spices into a large container then stir in the garlic, fruit zest, fruit juices, and salt.
Put the cinnamon stick into the container along with the pork shoulder then flip the pork around to coat in the mixture.
Cover the container then refirgerate for 4 hours, up to 12 hours, to allow the pork to marinate.
Transfer the pork and marinade to a dutch oven then put the lid on the dutch oven.
Preheat the oven to 350°F
Roast the pork in the oven for about 3 hours, or until pork is very tender.
Take the pork out of the oven and set aside.
MARINATED ONIONS:
Bring a pot of water to a boil over medium-high heat.
When the water begins boiling take the pot off the heat then add the sliced omnion to the water and let sit for about 1 minute.
Drain and rinse the onions under cold water then place the onions into a bowl.
Add the fruit juices and salt to the onions and stir to combine then cover and set aside for about 1 hour to allow the flavors to develop.
FINISHING UP:
Take the lid off the dutch oven then use two forks to shred the pork and stir together with any liquid in the dutch oven.
Transfer the pulled pork to a serving plate.
Drain the onions then put them on top of the pulled pork.
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