Ecuadorian hornado or slow roasted pork (easy version)

Name: Ecuadorian hornado or slow roasted pork (easy version)
Total time: 5 h
Yield: 10 servings
Cuisine: Ecuadorian
Ingredients: 4.5 kg pork shoulder; 90 ml lime juice; 40 pc garlic; 10 g ground cumin; 25 g salt; 3.5 g black pepper; 840 ml beer; 170 g butter; 170 g annatto seed powder; 10 pc potatoes

Slow-roasted pork shoulder marinated with lime, beer (or chicha), garlic, cumin and achiote, baked until tender with crispy skin.

300 min 900 kcal/serving serves 10

900kcal107gprotein37gcarbs32gfat

Laylita VasquezView the original on laylita.com More from Laylita Vasquez on Mello

🥓pork shoulder

🍋lime juice

🧄garlic

🫙ground cumin

🧂salt

🧂black pepper

🥣beer

🧈butter

Amounts and 2 more ingredients unlock with a free account

Shop this recipe's ingredients

Mello turns any recipe into a shopping list and integrates to select grocers to order them.

Get Mello free

About Laylita Vasquez

Ecuadorian home cook and recipe blogger behind Laylita.com

Laylita Vasquez is the Ecuadorian food writer and recipe developer behind Laylita.com, a long-running blog dedicated to Ecuadorian and broader Latin American home cooking. She is known for documenting traditional family recipes, from ceviche and empanadas to stews and corn-based dishes, with clear, home-cook-friendly instructions.

Her cooking centers on Ecuadorian staples such as shrimp ceviche, potato and cheese soups, stuffed potato patties, and slow-roasted pork, often drawing directly on family recipes passed down through her mother. Citrus, aji peppers, and fresh corn appear frequently, alongside techniques like slow braising for stews and careful seasoning for ceviches. She also covers dishes from neighboring Latin American cuisines, such as Peruvian beef stew and tres leches cake, presented with the same straightforward, home-kitchen approach.

Ten recipes on Mello, imported from laylita.com, mostly Ecuadorian and Peruvian.

More from Laylita Vasquez →laylita.com