- Level: Intermediate
- Total: 12 hr 15 min
- Prep: 15 min
- Inactive: 8 hr
- Cook: 4 hr
- Yield: 4 to 6 servings
Ingredients
Citrus Marinated Pork:
2/3 cup lemon juice
1/3 cup orange juice
1/4 cup white wine vinegar
2 tablespoons achiote paste
2 pounds pork shoulder
10 whole peppercorns
6 bay leaves
2 cloves garlic
1 white onion, diced
Salt and freshly ground pepper
Any of your favorite spices (such as 1/2 teaspoon each of cumin, paprika or chili powder)
Serving Ideas:
Corn tortillas
Vinegar-pickled onions
Your favorite habanero salsa (the hotter the better!)
Chopped fresh cilantro
Lime wedges
Directions
- For the pork: Blend the lemon juice, orange juice, vinegar and achiote paste together. Pour the mixture over the pork in a large cooking pot and let it marinate overnight in the refrigerator.
- The following day, add 2 cups water, the peppercorns, bay leaves, garlic, onion, your favorite spices, and some salt and pepper. Let the pork cook over low heat for 3 to 4 hours. When the meat is tender and falling apart, it's ready.
- Serve with hot corn tortillas and your favorite garnishes.
