08/31/2012 11:47 AM
Yucatan-Style Pork Chops
This recipe is easily "scalable" up for a crowd! Achiote paste is a red- spice paste from the Yucatan area of Mexico. It is not a "hot" spice, but very flavorful:
4 Tink's bone-In pork chops
1 cup fresh orange juice
1 Tb white vinegar (or white wine vinegar)
2 Tb achiote paste (worth the trip to Wal-Mart to get some!)
2 Tb chopped garlic
Mix juice, vinegar, and spices. Marinate meat in the mixture for about an hour in the refrigerator (or more).
Place chops in a roasting pan, single layer, pour over marinade. Cover tightly and roast at 300 degrees for about 2-2 1/2 hours. Turn meat occasionally while it's roasting.
Take meat off bones; discard fat. Cut meat into pieces. Serve with pinto beans, rice (I use Anson Mills laurel aged rice), and corn tortillas--(easy to make with Bob's Red Mill Masa).
The pork can be shredded for tacos, too!