Hornado is an Ecuadorian whole roasted pig dish.
It is usually served with llapingacho, mote, assorted vegetables and a salad of red onion and tomato.
It is such a popular dish in Ecuador that you will often come across Hornado stands throughout the country.
- 8 lbs Pork Shoulder
- Juice of 4 Limes
- 25 Cloves Garlic, Crushed
- 2 TBSP Ground Cumin
- 3 Bottles Beer
- 1 1/2 Sticks Butter
- 2 TBSP Ground Achiote
- Salt & Pepper to Taste
Use a small sharp knife to score the skin of the pork and make several deep incisions in the pork. Place into a bowl that fits in your refrigerator.
In a food processor mix the garlic, cumin, salt and pepper.
Pour the lime juice over the pork and rub into all sides, then rub the garlic paste over the pork, pushing it into the incisions.
Cover and leave to marinate in the refrigerator for 12 to 24 hours.
Pour 2 bottles of beer over the pork, cover and return to the refrigerator to marinate for an additional 12 to 24 hours. Turn the pork over every 8-12 hours so it marinates evenly.
Pre-heat oven to 425°F. Place the pork with the marinade skin side up in large roasting pan.
In a small saucepan, melt a stick of butter. Add 1 tsp achiote and mix to combine.
Brush the melted achiote butter all over the pork skin.
Bake the pork at 425°F for about 30 minutes. Reduce heat to 350°F and cook for 1 1/2 hours.
To keep the pork from drying out you will need to baste the meat with the pan sauces about every 30 minutes.
Reduce the oven temperature to 325°F.
In a small saucepan melt the remaining 1/2 stick of butter, mix in 1 bottle of beer and 1 tablespoon of ground achiote, let it get hot but not boil. Use the mix as needed to baste the pork.
Continue cooking for another 2 1/2 hours, continuing to baste every 30 minutes. Pork is done when the internal temperature reaches 160°F.
Before removing the pork from the oven turn the broiler on for a few minutes to help the skin get crispy.
Cut into slices and serve the pork with hominy, llapingachos, tomato and onion curtido salsa, and avocado slices.