Ingredients
4
4 servings
- •2.5 pounds boneless pork shoulder, cubed
- •0.25 cup white vinegar
- •1 tablespoon ground cumin
- •1 tablespoon ground turmeric
- •0.5 teaspoon garlic powder
- •1 teaspoon salt, or to taste
- •0.25 teaspoon ground black pepper, or to taste
- •1 tablespoon vegetable oil
- •1 cup orange juice
- •0.5 cup water
- •1 tablespoon dried minced onion
- •1 tablespoon all-purpose flour
- •2 tablespoons water
Instructions
- Place pork into a large bowl. In a small bowl, mix together vinegar, cumin, turmeric, garlic powder, salt, and pepper. Pour over pork and stir to coat. Cover and refrigerate for 1 hour.
- Heat oil in a large skillet over medium-high heat. Transfer pork to the hot skillet, reserving marinade. Cook in hot oil until nicely browned on the outside. Add orange juice, 1/2 cup water, onion, and reserved marinade. Reduce heat to low, cover, and simmer until pork is fork tender, about 30 minutes.
- In a small cup, stir together flour and 2 tablespoons water. Stir into the skillet and simmer uncovered until thickened, 2 to 4 minutes.
Nutritional Facts
Per 4 servings
- Calories: 444
- Carbohydrate: 11g
- Fat: 31g
- Fiber: 1g
- Protein: 30g
- Sugar: 6g
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