Smoked Pork with Achiote

Name: Schwein Achiote geräuchert
Total time: 10 h
Ingredients: 30 g Achiotepaste; 8 g Knoblauchpulver; 5 g Kreuzkümmel gemahlen; 4 g Oregano getrocknet; 18 g Meersalz; 5 g Schwarzer Pfeffer gemahlen; 4 g Orangenschalenpulver

SmokingPorkHot SmokingMedium10-14 hrs93-96 °C110-120 °COak + Mesquite

A vibrant orange-red rub made from achiote paste gives the pork an earthy, slightly bitter note with subtle spice. Slow smoking with oak wood intensifies the deep flavors of the annatto seeds and spices. Perfect for pulled pork or shoulder in Mexican style.

Ingredients(for 1 kg)

Achiote paste30 g

Garlic powder8 g

Ground cumin5 g

Dried oregano4 g

Sea salt18 g

Ground black pepper5 g

Orange peel powder4 g

Instructions

Preparation

20 minutes + 12 hours rest

Mix all rub ingredients and work in the achiote paste thoroughly. Pat the pork dry and generously coat with the rub. Cover and rest overnight in the refrigerator.

Initial Smoking

2-3 hours

Preheat the smoker to 110-120 °C. Place the meat and smoke for the first 2-3 hours with oak and mesquite until a nice crust (bark) forms.

Wrapping and Finishing

6-9 hours

Wrap the meat in butcher paper and continue smoking until a core temperature of 93-96 °C is reached. Then rest for at least 1 hour.

Resting and Serving

60-90 minutes

Let the wrapped meat rest in a cooler or turned-off oven. Then pull or slice and serve.

Pro Tip

Dissolve achiote paste in orange juice for more even distribution and a fruitier flavor.

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