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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Some might not feel this is spicy enough for their taste, so feel free to kick it up with crushed red pepper flakes, cayenne pepper, etc. Also, I have fixed this by adding chopped tomatoes, chopped potatoes, and sliced onion to the mix. This does well in the crockpot also if you like. Ingredients:
2 1/2 lbs boneless pork shoulder, cubed |
1/4 cup white vinegar |
1 tablespoon ground cumin |
1 tablespoon ground turmeric |
1/2 teaspoon garlic powder |
1 teaspoon salt (or to taste) |
1/4 teaspoon ground black pepper (or to taste) |
1 tablespoon vegetable oil |
1 cup orange juice |
1/2 cup water |
1 tablespoon dried onion flakes |
1 tablespoon all-purpose flour |
2 tablespoons water |
Directions:
1. Place pork into a large bowl.
2. In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper.
3. Pour over the pork, and stir to coat.
4. Cover and refrigerate for 1 hour.
5. Heat oil in a large skillet over medium-high heat.
6. Remove pork from the marinade, reserving the marinade, and place in the hot skillet.
7. Cook until nicely browned on the outside.
8. Add orange juice, 1/2 cup water, dried onion, and the reserved marinade. Reduce heat to low, cover, and simmer for about 30 minutes, or until the pork is fork tender.
9. In a small cup, stir together the flour and 2 tablespoons of water.
10. Stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes.
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