Ecuadorian hornado or slow roasted pork recipe (Easy Version) - Laylita's Recipes

Name: Ecuadorian hornado or slow roasted pork recipe (Easy Version) - Laylita's Recipes
Total time: 300 min
Ingredients: 8-10 pounds pork shoulder; Juice of 3 limes; 20-30 garlic cloves (crushed or whole if you have a mini-food processor); 2 tablespoons of ground cumin; 1 ½ tablespoons of salt; ½ tablespoon of ground pepper; 3 cups of beer for marinating and 1-2 cups of beer for baking (or chicha if you can find it); 6 ounces of butter (1 ½ sticks or lard); 2 tablespoons of ground achiote or annatto seed; Optional: 8-10 medium sized potatoes (whole or cut in half); Mote or hominy; Llapingachos or potato patties; Ecuadorian style rice; Fried ripe plantains; Tomato and onion curtido salsa; Agrio sauce; Aji criollo hot sauce

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Hornado de chancho is a slow roasted pork dish cooked in a marinade of beer or chicha, garlic, cumin and achiote or annatto. This easy version uses a smaller cut of pork.

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Cooking tools:

Food processor
Kitchen torch
Garlic press
Mixing bowl
Baking pan
Saucepan
Pastry brush
Ladle
Chef's knife
Spoon
Measuring spoon
Measuring cup
Refrigerator
Stove
Oven

Ingredients

8-10 pounds pork shoulder
Juice of 3 limes
20-30 garlic cloves (crushed or whole if you have a mini-food processor)
2 tablespoons of ground cumin
1 ½ tablespoons of salt
½ tablespoon of ground pepper
3 cups of beer for marinating and 1-2 cups of beer for baking (or chicha if you can find it)
6 ounces of butter (1 ½ sticks or lard)
2 tablespoons of ground achiote or annatto seed
Optional: 8-10 medium sized potatoes (whole or cut in half)
Mote or hominy
Llapingachos or potato patties
Ecuadorian style rice
Fried ripe plantains
Tomato and onion curtido salsa
Agrio sauce
Aji criollo hot sauce