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Ecuadorian Hornado

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Ecuadorian hornado with tender roast pork, llapingachos, avocado, mote, and curtido.
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Hornado is Ecuador’s celebratory slow-roasted pork, traditionally served with llapingachos, mote, avocado, and bright pickled onion curtido.

A long, gentle roast keeps the pork tender while a final blast of heat tightens the skin and gives the outside its characteristic deep browning.

Let the pork rest before slicing so the juices settle; use the roasting liquid to moisten the meat rather than adding a heavy sauce.

Serving Suggestions

Serve generous slices with potato patties, hominy, avocado, curtido, and a little of the pan juice.

Ecuadorian hornado being carved and plated with llapingachos, avocado, mote, and curtido.

Recipe Notes

Marinate the pork overnight for the fullest flavor. Leftover pork keeps refrigerated for up to four days and reheats well in a covered pan.

Ecuadorian hornado with tender roast pork, llapingachos, avocado, mote, and curtido.

Ecuadorian Hornado

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Tender Ecuadorian slow-roasted pork served with llapingachos, mote, avocado, and curtido.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Main Course
Cuisine: Ecuadorian
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork and Marinade
  • 5 lb bone-in pork shoulder skin-on
  • 6 cloves garlic crushed
  • 1/2 cup fresh orange juice
  • 2 tbsp ground cumin
  • 1 tbsp annatto oil
  • 2 tsp fine salt
Curtido and Sides
  • 1 large red onion thinly sliced
  • 2 tbsp lime juice
  • 2 cups cooked mote warm
  • 8 small yellow potatoes boiled
  • 1 large avocado sliced
  • 2 tbsp vegetable oil for frying the potato patties

Equipment

  • Large roasting pan
  • Small bowl
  • Instant-read thermometer
  • Large skillet
  • Carving knife

Method
 

Marinate the Pork:
  1. Blend the garlic, orange juice, cumin, annatto oil, and salt. Rub the mixture over the pork, cover, and refrigerate for at least 8 hours.
Roast the Pork:
  1. Heat the oven to 325°F (165°C). Place the pork skin-side up in a roasting pan with 1 cup of water. Roast for 3 hours, basting every 45 minutes, until tender.
  2. Increase the oven to 450°F (230°C) and roast for 15 to 20 minutes until the skin is deeply browned and crisp. Rest for 20 minutes before slicing.
Make the Sides:
  1. Toss the sliced onion with lime juice and a pinch of salt; rest for 15 minutes to make the curtido. Mash the boiled potatoes, form eight small patties, and fry in the vegetable oil until browned on both sides.
  2. Serve the sliced hornado with warm mote, potato patties, avocado, and curtido, spooning over a little pan juice.

Nutrition

Calories: 720kcalCarbohydrates: 36gProtein: 54gFat: 42gSaturated Fat: 14gCholesterol: 175mgSodium: 980mgFiber: 7gSugar: 6g

Notes

  • Add water to the pan as needed so the drippings do not scorch.
  • The pork is ready when it reaches at least 195°F (90°C) and pulls apart easily.

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