Barbecued Achiote Pork & Pineapple
Our new Achiote Paste Blend takes the elbow grease out of grinding whole Annatto Seeds with other whole spices and has to simply be mixed with a little oil, water and lime juice to use. This perfectly balanced, classic South American blend marries perfectly with grilled chicken and pork. It can also be added to a traditional slow cooked Pork Pibil.
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Yield:
Serves 6-8 1x
Method:
Grill
Cuisine:
Mexican
Scale
Ingredients
Marinade:
- 3 tbsp Herbie’s Achiote Paste Blend
- 2 tsp salt
- 2 tbsp lime juice
- 3 large garlic cloves, crushed
- 2 tbsp vegetable or olive oil
- 2 tbsp water (or more for desired consistency)
Skewers:
- 1.5kg pork loin (roasting pork), cut into large chunks a similar size to pineapple
- 1 small pineapple, peeled and cut into 2cm thick rounds
Instructions
- Combine marinade ingredients and thoroughly coat pork pieces. Leave in a plastic bag to marinate overnight if possible.
- On large metal skewers, thread on the pork pieces with pineapple interspersed.
- Cook on a medium heat barbecue on all sides to char, for about 10 minutes. Lower heat and cover (foil will do) for a further 20 minutes until pineapple is soft and pork is opaque in the centre.
- Serve with a corn and black bean salsa, soft tacos and guacamole.
Notes
- For quicker skewers, use pork tenderloin and small pieces of pineapple on regular sized skewers. Cook for 12-15 minutes.
Nutritional Information
Serving Size
319g
Calories
443
Sugar
5.7g
Sodium
3.9g
Fat
16g
Saturated Fat
4.7g
Carbohydrates
6.7g
Fiber
.9g
Protein
66g