Ecuadorian Roast Pork (Hornado) — Slow-Roasted Achiote Pork

• 2.4 kgbone-in skin-on pork shoulder
• 18 gfine sea salt
• 10 clovegarlic
• 2 tbspground cumin
• 2 tbspachiote paste (annatto-based seasoning)
• 2 tspdried oregano
• 2 tspfreshly ground black pepper
• 360 mlchicha de jora (traditional fermented corn drink)
• 180 mlsour orange juice
• 60 mlfresh lime juice
• 1large white onion
• 2 leafbay leaves
• 1 tbsppork lard
• 2red onions
• 2tomatoes (ripe, seeded, and diced)
• 12 sprigcilantro (leaves and tender stems chopped)
• 120 mlroasting juices from the hornado
• 900 gcooked mote (hominy corn, kept warm)
• 180 mlaji criollo

Instructions

1. 1

   Pat the pork shoulder very dry, then score the skin and fat in a 2 cm crosshatch without cutting deeply into the meat. Rub the 18 g salt all over the pork, including into the cuts, and set it in a nonreactive roasting pan.

2. 2

   Blend the garlic, cumin, achiote paste, oregano, black pepper, chicha de jora, sour orange juice, and lime juice until smooth. Pour this marinade over the pork, massage it into every surface, cover tightly, and refrigerate for 12 hours.

3. 3

   Remove the pork from the refrigerator 1 hour before roasting so it loses its chill. Heat the oven to 160°C, scatter the sliced white onion and bay leaves under the pork, pour the marinade into the pan, and cover the pan tightly with foil.

4. 4

   Roast the hornado for 3 hours, basting with the pan juices every 60 minutes to keep the meat moist and well seasoned. If the liquid drops below 1 cm in the pan, add exactly 120 ml hot water so the onions do not scorch.

5. 5

   Uncover the pan, brush the skin and fatty edges with the pork lard, and increase the oven temperature to 220°C. Roast for 35 to 45 minutes more, basting twice, until the pork is deeply browned, the edges are crisp, and the meat registers at least 88°C in the thickest part.

6. 6

   While the pork finishes, make the agrio by rinsing the sliced red onions under cold water for 30 seconds and draining them well. Toss them with 4 g salt and 90 ml lime juice for 10 minutes, then fold in the tomatoes, cilantro, and 120 ml warm hornado roasting juices.

7. 7

   Transfer the pork to a board and rest it for 20 minutes before slicing or pulling it into large pieces. Skim excess fat from the roasting juices, spoon a measured amount over the meat, and keep the remaining juices warm for serving.

8. 8

   Serve the hornado hot with cooked mote, the agrio, and aji criollo, adding llapingachos if you want the classic market-style plate. The contrast of tender pork, tangy onions, mellow hominy, and chile sauce is essential to the Ecuadorian presentation.