Recipe

A A A

• 2 boneless pork shoulder, cut into 1-inch cubes
• goya adobo with pepper
• 1/2 medium onion
• 1 tsp goya minced garlic
• 1 jalapeno pepper from 11 oz. can of goya green pickled jalapeno pepper (optional)
• 1 packet goya chicken bouillon
• water to cover
• 3 tbsp goya corn oil
• 1-1/2 cups orange juice
• 1 packet saz3n goya without annatto
• goya flour tortillas , warmed
• 1 jar goya pico de gallo (mild )
• 1 tub frozen goya guacamole, thawed

• 1 Season meat with Adobo.
• 2 In a deep-sided frying pan or casserole, combine pork, onion, garlic, Jalapeño, bouillon. Add water to cover. Bring to boil, cover and simmer on low heat until meat is tender, about 1 hour.
• 3 Preheat oven to 400ºF.
• 4 Drain in colander, discarding vegetables and water.
• 5 Heat oil in same pan on medium high. Add drained meat and brown, turning occasionally.
• 6 When meat is browned, add orange juice and Sazón and bring to boil. Place in oven, uncovered, until juice reduces and glazes meat, about 30 minutes. Stir every 5-10 minutes so it doesn't stick and juice evenly coats meat.
• 7 Serve with Tortillas, Salsa Pico de Gallo and Guacamole. Yield: 6 servings.