Jacquelynn Sokol
3-4 lbs. boneless pork, chopped
1/4 c. garlic finely chopped
1/4 c. onion, finely chopped
1/4 c. cider vinegar
3-4 T. Chili Powder
1 tsp. dried oregano
1 tsp. ground pepper
2 tsp. sea salt
1 packet Sazon con cilantro y achiote
1 c. pineapple orange juice
Cut Pork into tiny little pieces. Marinade in all other ingredients overnight. Fry in pan. Serve on corn tortillas with cilantro and lime wedges.
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