Marshall C.: "Phenomenal! I lucked out and had a Mexican market…" Read More


  • 1/2 cup achiote paste
  • 1/2 cup bitter orange juice (see above)
  • 2 tablespoons lard (room temperature, or vegetable oil)
  • 2 teaspoons salt (smoked, see above)
  • 4 pounds shoulder meat (from pork, wild pig or javelina)
  • 1 bunch epazote (fresh, roughly chopped, or 1 teaspoon dried, optional)
  • 3 avocado leaves
  • 1/2 cup lard
  • red onions (Pickled)
  • habaneros (Minced, or rocoto, chile manzano)
  • chopped cilantro
  • 1 cup annatto (achiote seeds)
  • 3/4 cup white vinegar
  • 1/4 cup Mexican oregano (dried)
  • 1 teaspoon cumin seeds (whole)
  • 1 tablespoon black peppercorns
  • 12 allspice (berrries)
  • 1 head garlic (charred on a stovetop and peeled, see above)
  • 3/4 cup bitter orange juice (see above)
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    Marshall C. 10 months ago
    Phenomenal! I lucked out and had a Mexican market right around the corner from me that had all the harder to find ingredients, so I could follow the recipe to a T. I would err on the side of making the sauce saucier than not, since to me the final result should be pretty wet when eaten!