Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.
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Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.

Yucatan-Style Pork Chops

Recipes

Ingredients

  • 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

  • salt

Directions

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!

Editor’s Note:

Originally posted by bastgeorge