Achiote Pork

Achiote Pork

The marinade can be saved (if it has not come into contact with the pork), for a week or so, and is good on chicken, steak, fish*, shrimp*, what have you.

Marinade

1/2 cup orange juice

Juice of 1 lime

2 cloves garlic, finely minced

1-2 Tbsp achiote paste**

Mix together all ingredients.  Place pork in a plastic bag or shallow dish, pour marinade on.  Be sure to coat all sides with the marinade, and put marinating pork in the fridge for 20 minutes or up to 2 hours***.

Achiote Pork

Heat a pan on medium high.  Grill pan if you have it.

Put on enough oil to coat the bottom of the pan or the grill grating – veggie oil would be best here, since it’s relatively high heat.****

Depending on the thickness of the pork (ours was about an inch thick) Cook the pork on one side for 2-3 minutes, flip, repeat.  If the pork is not cooked all the way through, then you can cook it some more.  I recommend the oven to finish though, if it’s brown enough on the outside.  375 degrees for 5 minutes ought to do it. You can see in the picture that the pork is a lil’ pink.

I personally like mine that way.  People cook pork to death because they’re afraid of trichonosis.  I spit on trichinosis. Ptwooie.  Take that, larvae, you don’t scare me.  Okay, maybe a little.

Seriously, if you are serving the elderly or those of compromised immune systems, cook the pork until it’s firm to the touch.  Then stop.  For real.

Once it’s seared/grilled, allow your meat to rest for 5-10 minutes.*****

Slice against the grain in thin pieces, or shred with two forks.

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