Photo from pinterest.com

Hornado is a traditional Ecuadorian dish that features succulent, slow-roasted pork marinated in a vibrant blend of spices and citrus juices. This dish is a staple in Ecuadorian celebrations and family gatherings, often served with llapingachos (potato patties), mote (hominy), and a fresh salad. The key to a perfect Hornado is slow-cooking the pork until the meat is tender and the skin is crispy. This recipe will guide you through making an authentic Hornado that captures the flavors and spirit of Ecuador.

Ingredients

10 lb (4.5 kg) pork shoulder or leg, with skin

1/2 cup (120 ml) orange juice

1/4 cup (60 ml) lime juice

1/4 cup (60 ml) beer

1/4 cup (60 ml) vegetable oil

2 tbsp ground achiote (annatto)

2 tbsp ground cumin

1 tbsp ground oregano

6 cloves garlic, minced

2 large onions, chopped

1 bunch cilantro, chopped

Salt, to taste

Pepper, to taste

1 cup (240 ml) water or broth (optional, for basting)

Instructions

Prepare the Marinade: In a large bowl, combine the orange juice, lime juice, beer, vegetable oil, ground achiote, ground cumin, ground oregano, minced garlic, chopped onions, chopped cilantro, salt, and pepper. Mix well to create a flavorful marinade.

Marinate the Pork: Place the pork shoulder or leg in a large roasting pan. Pour the marinade over the pork, ensuring it is well coated on all sides. Cover the pan with plastic wrap and refrigerate for at least 12 hours, or overnight, to allow the flavors to penetrate the meat.

Preheat the Oven: Preheat your oven to 300°F (150°C). Remove the pork from the refrigerator and let it come to room temperature.

Roast the Pork: Place the marinated pork in the preheated oven and roast for about 5-6 hours, or until the meat is tender and the skin is crispy. Baste the pork occasionally with the marinade or a mixture of water and broth to keep it moist. If the skin is not crispy enough, increase the oven temperature to 375°F (190°C) for the last 30 minutes of roasting.

Rest the Meat: Once the pork is fully cooked, remove it from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat.

Serving

Hornado is traditionally served with llapingachos (potato patties), mote (hominy), avocado slices, and a fresh salad. You can also add a side of aji, a spicy Ecuadorian sauce, for an extra kick. The combination of tender pork, crispy skin, and savory sides makes this dish a true celebration of Ecuadorian flavors.

Hornado is a delicious and festive dish that showcases the rich culinary traditions of Ecuador. The slow-roasted pork, marinated in a blend of citrus and spices, results in a dish that is both flavorful and tender. Whether you’re making it for a special occasion or simply to enjoy a taste of Ecuador at home, this Hornado recipe is sure to impress.