| Yield: | 4 servings |
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
Instructions
- 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.
Reviews
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!
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.
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
I am from Mexico and this is an the authentic way to make this dish!!!!!