One of my cooking group friends shared this recipe
served over rice. Deeelicious
Let's get cooking...
Pork roast cut into 2 inch cubes, fruit juices, garlic, achiote paste, onion, cumin and oregano
Into a blender add the spices, fruit juices, garlic, and achiote paste and mix well.
Pour the marinade over the pork chunks, add sliced onions, mix well,
cover and refrigerate 12-24 hours then bake in at 325(F) for about 4 hours, or until tender.
Our fist meal of this was served over rice which was wonderful.
Be sure and allow time for marinating, it makes a big difference.
Cut 8-10 pounds of Boston butt into 2" cubes, sprinkle with salt and pepper.
achiote paste, 2-3 boxes
1 tablespoon Mexican oregano
1 teaspoon cumin
2 to 3 cups (total), orange juice, lime juice and pineapple juice
garlic, to taste
2 to 3 sliced onions
Banana leaves, optional
1. I placed these ingredients in a jar (not the pork, onions, or banana leaves) , I used a
stick blender to mix well. Pour over the pork chunks, add sliced onions, mix well, cover
and refrigerate 12-24 hours. Line your pan with banana leaves (they say it is best to
pass the leaves over a flame, both sides, first). Cover the pork with banana leaves,
then aluminum foil and bake at 325(F) for about 4 hours, or until tender. When done,
shred the pork and stir the shredded pork in the marinating/cooking liquid. Taste for
2. We eat these as tacos on corn tortillas and we top them with pickled onions, cilantro,
3. Note: if you do not have banana leaves, just omit the banana leaves, cover the pork
with aluminum foil and bake.
This recipe is approximate, so feel free to change it to suit your tastes.
Becca on rfc fb
And that's that!