B
Bandaloop
Guest
This is one of my favorite dishes to make. It is really tasty and great for leftovers the next day. If there are any!
Ingredients:
1 cup orange juice
1 cup olive oil
1/2 cup of vinegar
1 cup chopped onion
3 garlic cloves, crushed
1 tablespoon fresh chopped cilantro
1/2 teaspoon oregano
2 tablespoons granulated sugar
2 tablespoons salt
1/2 teaspoon pepper
5-6 pound pork shoulder
2 packets Goya brand achiote (or achiote and cilantro) seasoning
In a blender, combine orange juice, olive oil, vinegar, onion, garlic, cilantro, oregano, sugar, salt and pepper to make a marinade for the roast.
In a large, deep baking pan, place the pork shoulder and with a knife make six gashes on either side of the meat. Season the roast on all sides with the achiote seasoning. Spoon the marinade inside the gashes, then pour the rest of the marinade over the pork. Cover in foil and refrigerate overnight.
Preheat oven to 325 degrees. Cook the roast, covered for 2 hours, turning
once. Remove the foil and cook 2 to 3 more hours, basting every 15 to 20
minutes, until the meat is browned and tender, and the skin is crispy.
Ingredients:
1 cup orange juice
1 cup olive oil
1/2 cup of vinegar
1 cup chopped onion
3 garlic cloves, crushed
1 tablespoon fresh chopped cilantro
1/2 teaspoon oregano
2 tablespoons granulated sugar
2 tablespoons salt
1/2 teaspoon pepper
5-6 pound pork shoulder
2 packets Goya brand achiote (or achiote and cilantro) seasoning
In a blender, combine orange juice, olive oil, vinegar, onion, garlic, cilantro, oregano, sugar, salt and pepper to make a marinade for the roast.
In a large, deep baking pan, place the pork shoulder and with a knife make six gashes on either side of the meat. Season the roast on all sides with the achiote seasoning. Spoon the marinade inside the gashes, then pour the rest of the marinade over the pork. Cover in foil and refrigerate overnight.
Preheat oven to 325 degrees. Cook the roast, covered for 2 hours, turning
once. Remove the foil and cook 2 to 3 more hours, basting every 15 to 20
minutes, until the meat is browned and tender, and the skin is crispy.