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Dinner Meals Cooking Time : Approximately 12–17 hours Recipe Servings : 8 Recipe Dificult : easy 0.00

Ecuadorian Hornado | Traditional Slow-Roasted Pork with Crispy Skin

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Ecuadorian Hornado is a famous traditional dish made with a whole pork leg or large pork shoulder that is marinated with garlic, cumin, salt, pepper, and local spices before being slowly roasted until the meat becomes tender and the skin turns beautifully golden and crispy. The long roasting process allows the seasoning to penetrate the meat, creating a delicious combination of juicy pork and crunchy skin.

Hornado is especially popular in Ecuador's Andean highlands and is commonly sold at traditional markets, festivals, and family gatherings. It is typically served with llapingachos (potato patties), mote (hominy corn), agrio (a tangy onion and tomato salsa), boiled potatoes, and fresh lettuce. This hearty dish represents an important part of Ecuadorian culinary culture.

Cooking Method

Pat the pork dry. Mix the garlic, cumin, black pepper, salt, achiote, vegetable oil, orange juice, and lime juice in a bowl.
Rub the seasoning mixture thoroughly over the pork, including the meat underneath the skin. Avoid leaving excess marinade on the skin if you want it to become crispy.
Cover and refrigerate for 8–12 hours to allow the flavours to develop.
Remove the pork from the refrigerator and let it stand briefly while the oven preheats to 160°C (325°F).
Place the chopped onion in a roasting pan and position the pork on a roasting rack above it. Add the water or pork broth and optional beer to the pan.
Cover loosely with foil and roast for approximately 3½–4 hours, depending on the cut and thickness, until the pork is tender.
Remove the foil and increase the oven temperature to 220°C (425°F). Roast until the skin becomes golden and crisp, watching carefully to prevent burning.
Check that the thickest part of the pork reaches a safe internal temperature of at least 63°C (145°F), followed by a 3-minute rest. For easier shredding, the meat may be cooked longer until very tender.
Remove from the oven and allow the pork to rest before carving.
Serve with mote, boiled potatoes, llapingachos, lettuce, and agrio salsa.