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Instructions |
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Mix spice ingredients together. Rub a little olive oil on the meat with your hands. Put meat into a plastic bag and pour in spice ingredients. Shake/massage until mixed. Marinate meat in spice ingredients overnight.
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Preheat oven to 325°. Place meat in a dutch oven and pour orange juice over. Pour in enough water to cover. Cover with lid and cook 1½-2 hours.
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Remove from oven and increase temperature to 400°. Place chunks of meat on a baking sheet(save juices in pan). Shred the meat with a fork, then spoon some juice over the meat. Cook uncovered in oven 15-20 min, until browned and crispy. You can toss with some more of the juice if you desire.
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To make dried cilantro leaves (not sure you can buy it anywhere), pick off some leaves and place in single layer on a paper towel. Cook in a 200° oven for 20 min. Regular pork picnic shoulder roast cut into chunks, and boneless pork ribs also work well with this recipe.
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Originally Submitted
6/27/2012
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