Orange and Piloncillo Adobo Pork Roast
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- 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 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!
40comments inOrange and Piloncillo Adobo Pork Roast
Fantastic!! 8.5 shoulder bone in, dark brown sugar substitute for piloncillo to 3/4 cup and toasted dried herbs including onion and garlic. Made guajillo pepper sauce day before …in the oven as we speak of this recipe. Sooo looking forward to the outcome! Used what we have and I’m sure it will be marvelous. Can’t wait to try some of your other recipes. Thank You for sharing
My pleasure Dawn, let me know how you liked it!
I have this in the oven now! Can’t wait to have it on sopes with queso
Yum Kim, such a great idea!
Made this for friends tonight and was a HUGE hit. Saving the leftover adobo to marinate some pork chops. I have never made one of your recipes that wasn’t a keeper.
Yay! So happy to hear Butch 🙂
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.
Of course Faith, go for it and enjoy it!
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?
Is 6 ounces piloncillo in weight or volume?
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.
Glad you liked it Michael, this adobo is just so full of flavor, I love it!
Can I make the sauce a day in advance and marinate the pork overnight? or is this better fresh
Thank you in advance
Of course, go ahead!
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.
Happy you enjoyed the recipe Cindi, un abrazo!
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?
So glad you liked it Dave! No recipes for venison 🙁
Lloyd Tolbert, Eugene, OR
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?
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!
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?
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 🙂
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.
Mmmm, great ideas Shannon, let me know how it turned out 😉
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.
So happy you liked it Shannon! The super greens salad is out of this world, hope you will like it as well!
Thank you Paty for sharing this delicious recipe. I definitely going to do it. It looks sooo delicious. !!
Let me know how you like it Delia!
Turned out delicious.
Glad you liked it!
Hi ! and Hola! I was wondering if I could use a pork butt/ shoulder in this recipe ?
For sure, go ahead and enjoy!
Hi I can’t wait to cook this abodo pork roast for the holidays .
Enjoy it Tita!
Love it, something different to try for the holidays instead of the tegular honey ham. Gracias!
That is exactly what I was thinking, yay! Enjoy it 🙂
The recipe it’s for 110 lb of meat?
OMG no, haha, it is for one – 10 pound pork shoulder 🙂
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.
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!