Thursday, August 25, 2011

Mexican Pork

This was VERY GOOD!!!!!!!!!!!!! TONS of flavor packed in!

2 teaspoons ground chile pepper
1 teaspoon salt
1 teaspoon oregano
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 Tablespoons orange juice
1 Tablespoon adobo sauce (from canned chipotle peppers in adobo sauce)
6 cloves garlic, minced
1 Tablespoon lime juice
1 Tablespoon vegetable oil
3 pound pork shoulder (bone in or boneless)

1. In a small bowl; combine chile pepper, salt, oregano, coriander, cumin, black pepper, cinnamon, and allspice. Stir in orange juice, adobo sauce, garlic, lime juice, and oil until a paste forms.
2. Trim fat from roast. Using a small knife, make small slits all over the roast. Rub paste all over meat. If possible, place in a large ziploc bag and let marinate in the refrigerator for 4 to 24 hours. If not, place in large baking dish. Pour about 1/2 cup water into the dish. Cover with foil, and cook at 350 degrees for approximately 4 hours, or until an instant-read thermometer inserted in center of meat should register at least 170 degrees.

We made this into tacos with black beans, rice, tomatoes, cheese, and sour cream...SO GOOD!!!!

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