Baleada de Carnitas con Achiote

Name: Baleada de Carnitas con Achiote
Cuisine: Honduras
Ingredients: 2 lbs Pork shoulder; 2 tbsp Achiote paste; 1 cup Orange juice; 3 cloves Garlic; 1 bunch Cilantro; 8 Tortillas; 2 tbsp Lard; 1 tsp Salt

A recipe from Honduras.

🇭🇳 HondurasbbqpartyFoodfermented

Nutrition (per serving)

520Calories

30 gProtein

40 gCarbs

25 gFat

8 gSugar

1000 mgSalt

Ingredients

2 lbs Pork shoulder
2 tbsp Achiote paste
1 cup Orange juice
3 cloves Garlic
1 bunch Cilantro
8 Tortillas
2 tbsp Lard
1 tsp Salt

Method

Heat lard in a large skillet over medium-high until shimmering, about 2 minutes, then add pork shoulder and cook until browned on all sides, 5-7 minutes.
Remove pork from skillet and set aside, then add achiote paste and cook, stirring constantly, until fragrant, about 1 minute.
Add orange juice and garlic to skillet and stir to combine, then return pork to skillet and bring to a simmer.
Reduce heat to low and cook, covered, until pork is tender, about 2 hours.
Shred pork with two forks and stir in cilantro, then season with salt to taste.
Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Assemble baleadas by spreading a portion of pork onto a tortilla, then topping with a spoonful of salsa and a sprinkle of queso fresco.
Serve immediately and enjoy!
Note: Achiote paste can be found in most Latin American markets or online.
If you can't find achiote paste, you can substitute with a mixture of equal parts chili powder and ground cumin.