1 cup fresh sour orange juice
1 tablespoon white vinegar
2 tablespoons achiote paste
2 tablespoons chopped garlic
3 pounds pork
= (use 2 thick shoulder steaks cut into
large pieces with a few short ribs or
pork butt)
Salt
Directions: one line for each direction. When saved the lines will be numbered.
Prepare marinade with the orange juice, vinegar, achiote, garlic, and salt, to taste, and mix thoroughly. Rub the mixture into the meat and marinate at room temperature for 1 hour, or refrigerated, for at least 1 hour.
Preheat oven to 300 degrees.
Line a roaster pan with heavy foil and arrange the marinated pork in it, covering the meat with the marinade. Cover pan with foil tightly and bake for 2 to 3 hours. Check often and turn pieces of meat in their own juices. Roasting times vary according to the toughness of the meat.
Chop meat into cubes and discard any fatty parts. Serve with a basket of freshly made corn tortillas.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 780
Calories from Fat 64.3%
Total Fat
56g
Cholesterol
235mg
Sodium
365mg
Carbohydrate
8g
Dietary Fiber
trace
Protein
62g
Exchanges: 1/2 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* MELTING POT with Aaron Sanchez - (Show # MP-1A22) - from the TV FOOD NETWORK
