Ecuadorian hornado pork recipe for six
Recipe shopping list — copy the items into Valedo.
This weekend meal serves six with slow-roasted pork shoulder and Ecuadorian-inspired sides. It is built around garlicky pork, potato cakes, and a tangy onion salad.
Ingredients
Boneless pork shoulder
4 lb
Garlic cloves
8
Ground cumin
2 tsp
Ground achiote
2 tsp
Orange
1
Limes
3
Russet potatoes
3 lb
Queso fresco
8 oz
Red onions
2
Roma tomatoes
3
Fresh cilantro
1 bunch
Avocados
2
Olive oil
3 tbsp
Kosher salt
to taste
How to make it
- Rub pork with garlic, cumin, achiote, citrus juice, oil, and salt; roast covered until tender. 2. Uncover and roast until the exterior is browned, then shred or slice the pork. 3. Boil and mash potatoes with queso fresco and salt, then form patties. 4. Pan-fry potato patties until golden. 5. Toss red onion, tomato, cilantro, lime juice, and salt; serve with pork, potato cakes, and avocado.
FAQ
Who is "Ecuadorian hornado pork recipe for six" for?
This weekend meal serves six with slow-roasted pork shoulder and Ecuadorian-inspired sides. It is built around garlicky pork, potato cakes, and a tangy onion salad.
What do I need to buy for "Ecuadorian hornado pork recipe for six"?
This list has 14 items, including Boneless pork shoulder, Garlic cloves, Ground cumin, and Ground achiote. Cross off what you already own, then buy the rest.
Do I need every item on "Ecuadorian hornado pork recipe for six"?
No. Use it as a starting checklist for Ecuadorian hornado pork recipe for six. Cross off what you already have—often that includes Boneless pork shoulder—and add anything your situation still needs.
Does "Ecuadorian hornado pork recipe for six" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Rub pork with garlic, cumin, achiote, citrus juice, oil, and salt; roast covered until tender. 2. Uncover and roast until the exterior is browned, then shred or slice the pork. 3. Boil and mash potatoes with queso fresco and salt, then form patties…
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