Paleo Annatto-Apple Braised Pork
Total time4 hr 40 min
Prep time25 min
Cook time3 hr 15 min
4.8(7)
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Learn more →Ingredients
6 servings
For the pork
- 3 lb boneless pork shoulder, cut into 3-inch chunks
- 2 tbsp annatto (achiote) powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground coriander
- 1 tsp salt
For the braise
- 3 tbsp apple cider vinegar
- 2 medium apples, peeled, cored, and roughly chopped
- 1 cup chicken broth
- 1 medium white onion, roughly chopped
- 4 cloves garlic, smashed
- 2 tbsp olive oil
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- warm corn tortillas or cooked white rice, for serving (optional)
Can be omittedcooked white rice
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings.
Instructions
- 1
In a small bowl, combine the annatto powder, cumin, dried oregano, ground coriander, and salt. Add the apple cider vinegar and stir into a thick paste.
- 2
Pat the pork shoulder chunks dry with paper towels, then rub the spice paste all over each piece until evenly coated. Let the pork rest at room temperature for 1 hour.
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