Orange and Piloncillo Adobo Pork Roast

porkpiloncilloadobo

Orange and Piloncillo Adobo Pork Roast

Orange and Piloncillo Adobo Pork Roast

Pierna de Cerdo en Adobo de Naranja y Piloncillo

Recipe Yield

10 servings

Cooking time

5 hours

Rate this recipe

4.2 from 5 votes

Ingredients

  • 1 10-pound pork picnic shoulder bone in, with skin and fat on
  • 8 guajillo chiles stemmed and seeded
  • 6 ounces piloncillo
  • 2 cups freshly squeezed orange juice
  • ¼ white onion coarsely chopped
  • 4 garlic cloves
  • 8 whole cloves stems discarded
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon whole allspice
  • ½ teaspoon whole black peppercorns
  • 1 tablespoon kosher or coarse sea salt
  • 2 dried bay leaves

To Prepare

  • To make the adobo sauce, on a preheated comal set over medium-low heat, toast the guajillos for about a minute per side. Place them in a medium saucepan, cover with water, bring to a boil over medium-high heat, and cook for 8 to 10 minutes until chiles plump up and rehydrate. Set aside.
  • In a small saucepan, place the piloncillo and pour a cup of water over it. Set it over low heat, cover and let it simmer 6 to 8 minutes until the piloncillo has completely dissolved into the water creating a syrup. Set aside.
  • In the jar of a blender, add the chiles along with 2 cups of their cooking liquid, orange juice, piloncillo syrup, onion, garlic, stemmed whole cloves, oregano, cumin seeds, coriander seeds, allspice, black peppercorns, and salt. Puree until completely smooth.
  • Preheat oven to 450℉ and place a rack in the lowest part of the oven.
  • With a very sharp knife, score through the skin and fat of the pork shoulder, but not into the meat, in a diamond pattern. Place in a large dutch oven or braiser, with the skin side up. Cover with the adobo sauce, making sure there is sauce under the meat as well. Toss in the bay leaves.
  • Roast in the oven uncovered for 1 hour. Then remove from the oven, flip the pork skin side down, and cover with a lid. Reduce the oven temperature to 350℉, return the pork to the oven, and cook for 2 more hours. Remove from the oven, flip the pork again so it’s back to skin side up. Cover with the lid and return it to the oven for another 2 hours.
  • At this point, the meat should be falling from the bone if you insert a fork or take a piece with a pair of tongs. If not, place back in the oven for another half hour. Remove from the oven, uncover, and let cool slightly (skim 4 tablespoons of fat from the surface and set aside to make the Orange Adobo Pizza Sauce).
  • Once cool enough to handle, remove the pork from the braiser and place on a large chopping board. Leave the adobo sauce in the braiser (set aside 1 cup of adobo sauce for the Orange Adobo Pizza Sauce). Discard the bay leaves.
  • Using a meat fork and a sharp knife, thinly slice the meat, which should be falling apart. Discard the bone. Place all the meat back in the adobo sauce left in the braiser. Toss to coat.
  • Eat the meat with tacos, enchiladas, tostadas, nachos, on top of rice, or use it as a topping for pizza!

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Comments

33comments inOrange and Piloncillo Adobo Pork Roast

  1. Faith Martinez

    Jan 19

    Hi Patti, Love your site and all your recipes. Was wondering if I could half this recipe and just reduce the cooking time? There is only two of us and 10 lbs will go a long long way! I do want to make the pizza with leftovers however.

    Thank you for all your posts.

    Faith

    1. Pati Jinich

      Jan 29

      Of course Faith, go for it and enjoy it!

  2. Peter

    Dec 19

    Hi Pati thanks for all the inspiring ideas! I’m excited to try this, and think that the adobo sauce should be great for many other dishes – chicken, beef, fish? As the base for a veggie soup? Let me know

    Also just one small question, is 6 ounces piloncillo in weight or volume?

  3. Michael

    Dec 10

    Made this last night for today. WOW the flavors are outstanding. My Mexican carniceria oddly only had boneless pork shoulder but it was as good.

    1. Pati Jinich

      Jan 02

      Glad you liked it Michael, this adobo is just so full of flavor, I love it!

  4. Joe

    Dec 03

    Can I make the sauce a day in advance and marinate the pork overnight? or is this better fresh

    Thank you in advance

    1. Pati Jinich

      Jan 02

      Of course, go ahead!

  5. Cindi

    Nov 27

    We LOVED the sauce. Wouldn’t use the same cut of meat for next time however because we ended up with to much fat and too little meat. Thank you for the recipe, we will be making it a second time in 2 weeks to share with company. We used our Traeger as our oven.

    1. Pati Jinich

      Jan 01

      Happy you enjoyed the recipe Cindi, un abrazo!

  6. Dave

    Nov 15

    This over rice was a big hit with my family and they enjoyed it again in enchiladas. Thank you very much for sharing the recipe.

    Do you have any recipes or seasoning ideas for venison?

    1. Pati Jinich

      Dec 11

      So glad you liked it Dave! No recipes for venison 🙁

  7. Lloyd Tolbert, Eugene, OR

    Nov 13

    Made this yesterday… WHAT A MESS! LOL 😂 Sooooo delicious… The spice is just right. Thank you The only thing that I did different was line my cooker with banana leaves… wish that I could attach a photo…

    A couple of questions: When you say Oregano, it’s ok to use Mexican Oregano, right? I used fresh squeezed OJ this time. Is it ok to use store bought? Do you think roasting the cumin & coriander in a recipe like this makes any difference, I’m guess, not so much?

    1. Pati Jinich

      Dec 11

      Haha, it is a delicious mess! Yes, it is OK to use Mexican oregano, store bought juice is fine and every time you roast your spices you add another layer of flavor, so go for it!

  8. Neil

    Oct 31

    Pati, my wife and I were of great interest to our doggies as we watched you make this, as we were drooling so much. The problem is — as with many recipes these days — my Latina wife is unusual in that she is allergic to any kind of chilis that register more than a couple of hundred on the Scoville scale. Do you have any general guidelines as to what we might use an a substitute when your recipes call for chilis?

    1. Pati Jinich

      Nov 02

      I will say always use guajillos or anchos because they are more mild than spicy, but if it is still to much for you, either leave the chiles out or substitute with bell peppers 🙂

  9. Shannon

    Oct 29

    Can’t wait to try this! It’s in the oven for the last 2 hour turn. Yummmmm.
    Going to make mini tacos with the pulled pork and then try it tomorrow with some rice! I’ve never cooked with piloncillo and I’m really looking forward to how it changes the tast.
    😁

    1. Pati Jinich

      Nov 02

      Mmmm, great ideas Shannon, let me know how it turned out 😉

      1. Shannon Dominguez

        Nov 13

        The recipe came out fantastic! The pork was so tender and fell off the bone easily. We are looking to make this again with the other half of the pork picnic shoulder. Now were looking forward to making your blacken chicken with super greens.

        1. Pati Jinich

          Dec 11

          So happy you liked it Shannon! The super greens salad is out of this world, hope you will like it as well!

  10. Delia

    Oct 24

    Thank you Paty for sharing this delicious recipe. I definitely going to do it. It looks sooo delicious. !!

    1. Pati Jinich

      Oct 26

      Let me know how you like it Delia!

  11. Gina

    Oct 23

    Turned out delicious.

    1. Pati Jinich

      Oct 28

      Glad you liked it!

  12. Kim

    Oct 23

    Hi ! and Hola! I was wondering if I could use a pork butt/ shoulder in this recipe ?

    1. Pati Jinich

      Oct 28

      For sure, go ahead and enjoy!

  13. Tita

    Oct 20

    Hi I can’t wait to cook this abodo pork roast for the holidays .

    1. Pati Jinich

      Oct 28

      Enjoy it Tita!

  14. Esdeina Shipley

    Oct 20

    Love it, something different to try for the holidays instead of the tegular honey ham. Gracias!

    1. Pati Jinich

      Oct 28

      That is exactly what I was thinking, yay! Enjoy it 🙂

  15. Anonymous

    Oct 19

    The recipe it’s for 110 lb of meat?

    1. Pati Jinich

      Oct 28

      OMG no, haha, it is for one – 10 pound pork shoulder 🙂

  16. DJ

    Oct 05

    Hi Pati. I’m going to make this soon (and next I’m going to make the Caramelized Pasilla Brisket. And then pozole. It’s going to be a good Fall).

    My question is, when you slice the pork thinly, do you slice thinly WITH the grain, or thinly ACROSS the grain. I’m thinking if you slice thinly across the grain, it may fall apart. Please advise. Thanks for all your great recipes.

    1. Pati Jinich

      Oct 24

      With this one what you want is that it falls apart! That way is more like pulled pork on top of pizza, or for tacos!

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