Ecuadorian hornado or slow roasted pork – easy version
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Loading... - Mason Miller
- 28 Apr 2023
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I want to share a recipe for an easier version of hornado de chancho or slow roasted pork, that can be made for a smaller dinner party or small family celebration – or just because you’re craving it. This easy version of hornado can made with a smaller cut of pork and requires less marinating/less roasting time. I used a pork shoulder that was a still a decent size at, but you can also make it with a pork loin, as long as you’re willing to give up the crispy pork skin.
Ingredients
8-10 pounds pork shoulder
Juice of 3 limes
Aliño or marinade for pork (should result in 6-7 tbsp.)
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
Instructions
Place the pork shoulder in a large bowl for marinating (make sure it will fit in the fridge).
Pour the lime juice over the pork.
Prepare the marinade by mixing the garlic, ground cumin, salt and pepper in a mini-food processor. You can also crush the garlic with a press and mix with the cumin, salt & pepper. If you want the extra rich red color, you can also add a tablespoon of achiote or annato powder to the mix.
Make several deep incisions on both sides of pork shoulder and begin stuffing the incisions with the garlic cumin marinade, also rub it all over the meat. Mix the remaining garlic cumin mix with the beer, and pour it over the pork shoulder and let it rest overnight the fridge. Read More…
