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Ingredientes
- 2 Tbsp. achiote paste
- 6 x garlic cloves, peeled
- 1 tsp salt
- 1/4 c. lime juice
- 2 Tbsp. orange juice
- 2 lb lean boneless pork shoulder
- Cilantro-- Garnish
- 16 x to 18 hot tortillas
- 2 lrg banana leaves
Direcciones
- Rough chop garlic and smoosh garlic and salt together till a paste results.
- Combine garlic and achiote paste sufficient water to create a thick, spreadable paste. Combine above mixtures with citrus juice in large bowl.
- Coat meat with new mix. Rub the mix into every part of the meat.
- Cover the meat in the large bowl-chill over night.
- Preheat oven to 325 f. Wrap pork in banana leaves-add in any excess spice paste. Place pork in roasting pan with 1 c. water. Cover. Cook approximately 3 hrs or possibly till pork falls apart. You may want to add in water occasionally during roasting. Let the meat cold and skim the fat from resulting liquid. Shred pork.
- Serve hot with remaining liquid from roasting. Reduce liquid if needed.
- use to fill tacos, burritos or possibly tamales
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 91 | 35% |
| Total Fat 10.07g | 13% |
| Saturated Fat 3.47g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 688mg | 29% |
| Potassium 679mg | 19% |
| Total Carbs 13.33g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 6.27g | 4% |
| Protein 27.9g | 45% |
