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This Yucatan-Style Shredded Pork recipe is robust with citrus flavors and spices and is delicious!
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Original reipce makes 2 dozen Change Servings
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.
|Calories from Fat||110|
|Total Fat 13g||19%|
|Saturated Fat 4.5g||22%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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