Ingredients
- 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
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 F.
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.
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By ambar_rana_7304956
Monterey Park, CA
on April 28, 2010
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This was easy to make, enjoyed by everyone in my family (including a nine-year-old. Tastes just like my mom used to make for us growing up. Gracias, Aaron!
By torba98_11829804
Milpitas, CA
on February 05, 2010
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Keeping in mind when you will serve this meat...we tried it as an appetizer...chips/salsa, skewers of seafood, etc....cut roasted meat into size (thickness, length appropriate to the piece of bread / tortilla / cracker / lettuce etc. used. Everyone a a coctail party devoured. The flavor and nice "chewability" contributed to a great party.
By gatesac_12489481
el centro, 43
on February 05, 2010
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Aaron is a great chef, his mother is a great chef, but his grandmother, AIDA, is the best. I think Aaron learned from her!
Wonderfully talented family. I have each cook book by Zarela and Aida. OOPS, need to buy Aarons!
Aida Gates -El Centro, CA
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