Pulled Chili-Spiced Pork



  • 15 lbs. pork loin
  • Marinade
  • 1 qt. orange juice
  • 6 oz. red pepper flakes
  • 5 jalapeño peppers
  • 3 tablespoons coriander
  • 2 tablespoons allspice
  • 1 tablespoons achiote seed (or 1 teaspoon achiote powder or 1/2 teaspoon tumeric and 1/2 teaspoon of sweet paprika)*
  • 2 tablespoons cinnamon
  • 3 oz. crushed garlic
  • 1 cup brown sugar
  • 2 cups olive oil
  • Salt and pepper to taste
  • Directions

    Combine all marinade ingredients in a mixing bowl, mix thoroughly. Spread over pork loin and marinate for about 2 hours. Roast at 350° for 1 hour and 30 minutes or until internal temperature of 160° and above. Cool loin and pull into shredded pieces.
    *Achiote, also referred to as annatto, is used both as a spice and a dye. It is the yellow coloring in margarine but is commonly used in Mexican and Indian cooking. For 1 1/2 teaspoon achiote seed substitute 1 teaspoon achiote powder OR 1/2 teaspoon turmeric and 1/2 teaspoon sweet paprika (lacks tart flavor) or for color only use a teaspoon crushed safflower florets.


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