Hornado de Chancho
Hornado de Chancho is a traditional Ecuadorian slow-roasted pork dish, renowned for its crispy skin and tender, flavorful meat. It's typically marinated for an extended period in a mixture of garlic, cumin, beer, and achiote, then slow-cooked to perfection. Often served during celebrations and special occasions, it's a centerpiece dish that embodies Ecuadorian hospitality and culinary tradition.
🧂 Ingredients
- 8 lbs Pork shoulder
- 4 large Limes(juiced)
- 25 cloves Garlic cloves(crushed)
- 2 tbsp Ground cumin
- to taste Salt
- to taste Black pepper
- 3 bottles Beer
- 1.5 sticks Butter
- 2 tbsp Ground achiote (annatto)
👨🍳 Instructions
- 1
Score the skin of the pork shoulder deeply and make several incisions into the meat. Place the pork in a large bowl.
💡 Tip: Deep scoring helps the skin crisp up. - 2
In a food processor, combine crushed garlic, cumin, salt, and pepper. Pour the lime juice over the pork and rub it all over. Then, rub the garlic paste into the incisions and all over the pork. Cover and marinate in the refrigerator for 12 to 24 hours.
⏱️ 12-24 hours - 3
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 for even marination.
⏱️ 12-24 hours - 4
Preheat oven to 425°F (220°C). Place the pork, skin-side up, in a large roasting pan with the marinade.
💡 Tip: Ensure the skin is facing upwards for optimal crisping. - 5
Melt 1 stick of butter in a small saucepan. Add 1 teaspoon of achiote and mix. Brush this achiote butter all over the pork skin. Bake for 30 minutes.
⏱️ 30 minutes - 6
Reduce oven temperature to 350°F (175°C). Cook for 1.5 hours, basting the meat with pan sauces every 30 minutes to prevent drying.
⏱️ 1.5 hours - 7
Melt the remaining 1/2 stick of butter in a small saucepan. Mix in the remaining bottle of beer and 1 tablespoon of achiote. Heat gently (do not boil). Use this mixture to baste the pork as needed.
💡 Tip: Basting keeps the meat moist and the skin flavorful. - 8
Continue cooking for another 2.5 hours, basting every 30 minutes, until the internal temperature reaches 160°F (71°C).
⏱️ 2.5 hours - 9
Before removing from the oven, turn the broiler on for a few minutes to crisp the skin further. Let rest before slicing.
💡 Tip: Watch carefully to prevent burning the skin.
💡 Pro Tips
- ✓Marinating for at least 24 hours is crucial for flavor penetration.
- ✓Basting regularly is key to a moist and tender result.
- ✓The final broil is essential for achieving that signature crispy skin.
🔄 Variations
- Some recipes include potatoes or plantains to roast alongside the pork.
- For a more traditional marinade, 'chicha' (a fermented corn drink) can be used instead of beer.