Slow-Roasted Ecuadorian Hornado with Llapingachos & Mote Pillo

Name: Slow-Roasted Ecuadorian Hornado with Llapingachos & Mote Pillo
Prep time: 40 min
Cook time: 3 h 20 min
Total time: 4 h
Yield: 5 servings
Cuisine: Ecuadorian
Ingredients: 4 pound pork shoulder (bone-in); 6 clove garlic (minced); 4 tablespoon achiote paste; 1 tablespoon cumin (ground); 1 teaspoon oregano (dried); 2 tablespoon white vinegar; 1.5 teaspoon salt; 1 teaspoon black pepper; 3 Russet potatoes (large, peeled, quartered); 0.25 cup whole milk; 1 cup Monterey Jack cheese (shredded); 3 tablespoon olive oil; 1 can white hominy (drained, rinsed); 0.5 yellow onion (medium, finely diced); 2 eggs (large); 0.25 cup fresh cilantro (chopped)

A traditional Ecuadorian feast featuring tender, slow-roasted pork shoulder infused with garlic and spices, accompanied by cheesy, pan-fried potato patties (llapingachos) and a savory hominy hash (mote pillo).

Prep: 40 min
Cook: 3 hr 20 min
Total: 4 hr
Servings: 5
Cuisine: Ecuadorian
Difficulty: Medium
Cost: $5.82/serving

Dietary

Nut-Free
High-Protein
Low-Sugar

Ingredients

4 pound pork shoulder (bone-in)
6 clove garlic (minced)
4 tablespoon achiote paste
1 tablespoon cumin (ground)
1 teaspoon oregano (dried)
2 tablespoon white vinegar
1.5 teaspoon salt
1 teaspoon black pepper
3 Russet potatoes (large, peeled, quartered)
0.25 cup whole milk
1 cup Monterey Jack cheese (shredded)
3 tablespoon olive oil
1 can white hominy (drained, rinsed)
0.5 yellow onion (medium, finely diced)
2 eggs (large)
0.25 cup fresh cilantro (chopped)

Instructions

Preheat oven to 325°F. Score the skin of the pork shoulder in a crisscross pattern, being careful not to cut into the meat.
In a small bowl, mix together 6 cloves of minced garlic, 2 tablespoons of achiote paste, 1 tablespoon of ground cumin, 1 teaspoon of dried oregano, 2 tablespoons of white vinegar, 1 1/2 teaspoons of salt, and 1 teaspoon of black pepper to form a paste.
Rub the paste all over the pork shoulder, making sure to get into the scored skin. Place the pork shoulder in a roasting pan with 1 cup of water at the bottom.
Roast for 3-3.5 hours, or until a meat thermometer registers 190°F. For the last 30 minutes, increase the oven temperature to 400°F to crisp up the skin. Remove from oven, cover with foil, and let rest for 15 minutes before carving.
While the pork roasts, prepare the llapingachos. Boil the 3 quartered Russet potatoes in salted water until very tender, about 20 minutes. Drain well and mash them until smooth. Stir in 1/4 cup of whole milk and season with a pinch of salt. Let cool slightly.
Take about 2 tablespoons of mashed potato, flatten it, place 1 tablespoon of shredded Monterey Jack cheese in the center, and form it into a patty, ensuring the cheese is fully enclosed. Repeat for all llapingachos.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Pan-fry the llapingachos for 3-4 minutes per side until golden brown and the cheese is melted and gooey. Keep warm.
For the mote pillo, heat 2 tablespoons of olive oil in a separate large skillet over medium heat. Add the 0.5 finely diced yellow onion and cook until translucent, about 5 minutes. Stir in 2 tablespoons of achiote paste and cook for 1 minute.
Add the drained and rinsed white hominy to the skillet and cook for 5 minutes, stirring occasionally, until heated through. In a separate bowl, lightly beat the 2 large eggs. Pour the eggs over the hominy mixture and scramble until cooked.
Stir in the 1/4 cup of chopped fresh cilantro into the mote pillo. Season with salt and pepper to taste. Carve the rested hornado and serve with the llapingachos and mote pillo.

Notes

Leftover hornado can be shredded and served in sandwiches or tacos the next day. The roasted pork fat renders into a delicious sauce, so don't discard it!

Nutrition (per serving)

Calories: 1045
Protein: 86.8 g
Carbohydrates: 40.5 g
Fat: 56.8 g
Fiber: 3.8 g
Sodium: 1347 mg
Saturated Fat: 20.5 g
Sugar: 2.3 g
Cholesterol: 300 mg