Ingredients:
5 pounds boneless pork butt or shoulder
1 package (3.5 ounces) achiote (annatto seed seasoning)
1 cup water
3/4 cup fresh orange juice
1/4 cup fresh lime juice
4 cloves garlic, peeled
4 to 5 teaspoons MAGGI Granulated Chicken Flavor Tomato Bouillon
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon crushed dried oregano
Marinated Red Onions (recipe follows - need to prepare ahead)
Directions:
CUT pork into four even pieces; place in large bowl. Set aside.
PLACE achiote seasoning, water, orange juice, lime juice, garlic, bouillon, cumin, pepper and oregano in blender; cover. Blend until smooth. Pour over pork; refrigerate overnight turning pork over halfway through marinating process.
PLACE pork and marinating liquid in large saucepan; bring to a boil over high heat. Reduce heat to medium-low; cover. Cook for 1 1/2 hours. Uncover; cook, stirring frequently, for an additional 30 minutes or until pork is tender and liquid has thickened and reduced to about 2 cups. Shred pork and return to sauce in saucepan. Serve with Marinated Red Onions, warm corn tortillas and salsa of choice such as habanero salsa, if desired.
MARINATED RED ONIONS
(Makes 3 cups)
1 large red onion, thinly sliced
1 teaspoon MAGGI Granulated Chicken Flavor Tomato Bouillon, dissolved in 1/4 cup hot water
1/4 cup fresh lime juice
1/4 cup cider vinegar
PLACE onion in medium
bowl. Cover with bouillon
mixture, lime juice and
vinegar. Marinate overnight.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
120 minutes
Cooling Time: 480 minutes
Servings: 13
In this recipe:
