INGREDIENTS:

2 1/2 pounds boneless pork shoulder, cubed

1/4 cup white vinegar

1 tablespoon ground cumin

1 tablespoon ground turmeric or 2 tablespoons ground achiote

1 head garlic cloves, peeled, minced or pureed in blender

1 teaspoon salt or to taste

1/2 teaspoon black pepper or to taste

1 tablespoon vegetable oil

1 cup orange juice

1/4 cup sherry (optional)

1/2 cup water

1  tablespoon dried minced onion

1 tablespoon all purpose flour

2 tablespoons water

1 teaspoon ceyenne pepper

dash hot sauce

DIRECTIONS:

• Mix vinegar, cumin, achiote, garlic, salt, and pepper.
• Mix in pork to coat. Cover. Refrigerate 1 hour.
• Heat oil in large skillet over medium high heat.
• Remove pork from marinade. Reserving marinade.
• Place pork in hot skillet and brown meat.
• Add orange juice, sherry, 1/2 cup water, dried onion, marinade.
• Reduce heat to low, cover, simmer 30 minutes or until pork is tender.
• In small cup stir together flour and water.
• Stir into skillet and simmer uncovered 3 minutes or until thickened.

BUEN PROVECHO!