On 5/1/2013 2:26 PM, sf wrote:
> On Wed, 01 May 2013 13:46:56 -0500, Ema Nymton >
> wrote:
>
>> It is a Mexican dish from the Yucatan peninsula. You cut 3-4 lbs of pork
>> shoulder into 2 inch cubes, add a chopped onion, a package of achiote
>> paste, salt and sour orange juice, then cover with foil and marinate
>> overnight. Since we do not have sour oranges, I use pineapple juice and
>> lemon juice, around 1-2 cups. Bake at 325 (F) for 3-4 hours. Allow to
>> cool for 30 minutes, then shred the pork using a fork, mixing in all the
>> juices. We eat this on hot, corn tortillas, topped with onions that were
>> thinly sliced and pickled with lime juice, vinegar and sugar.
>
> Sounds delicious, I'm going to try that sometime - thanks!

The achiote paste turns everything red, so I use glass to marinate the
meat, and bake it. Please try it, this is absolutely delicious. You can
also eat this over rice.

Becca