The Butler's Table

Pulled Pork A La Hornado

Ecuadorian-style slow-roasted pork shoulder with cumin, coriander, smoked paprika, lime, beer, crisp skin, and pan juices.

Ecuadorian Ecuadorian Gluten-free GF with swap Pork Pork Oven Oven Slow cook Slow cook Lime Lime Main Main

Ingredients

Method

  1. Dry and season the pork

    Pat the pork shoulder dry with kitchen paper. Blend the garlic, cumin, coriander, smoked paprika, butter, salt, and juice from 1 lime into a paste.

  2. Marinate overnight

    Rub the paste all over the pork, avoiding the scored skin. Put the meat in a covered container and marinate overnight in the fridge.

  3. Bring to room temperature

    Remove the pork from the fridge about 1 hour before roasting.

  4. Start hot, then roast covered

    Preheat the oven to 240 degrees C. Put the pork in a large roasting tin or deep tray. Pour the beer around the meat, not over the skin. Cover with two layers of foil, put it in the oven, immediately reduce the temperature to 200 degrees C, and roast for 2 hours.

  5. Baste and continue roasting

    Remove the tray from the oven. Baste the meat with the roasting juices, again avoiding the skin. Cover again and roast for another 1.5 hours to 2 hours, until very tender.

  6. Crisp the skin

    Carefully pull the skin away from the meat, leaving as little fat attached as possible. Put the skin on a tray and return it to the oven until crisp.

  7. Rest and reduce the juices

    Remove excess fat from the pork, lift the meat from the roasting tin, cover, and rest for 20 minutes. Pour the roasting juices into a jug and skim off the fat. Put the remaining juices in a pan with the water, bring to a gentle simmer, and reduce slightly.

  8. Shred and serve

    Shred the pork with two forks. Mix with half the reduced sauce, stir in the remaining lime juice, and season with salt. Serve with the crisp pork skin, remaining sauce, lime wedges, and aji chilli sauce.

Notes

The translated source suggests crisp salad, bread, or rice as sides. Keep liquid away from the skin during roasting so it has a chance to crisp separately at the end.