Mexican Roast Pork with Achiote

Roasted Pork is one of my favorites Mexican dishes that I prepare. My family and friends can't wait for me to cook this recipe. The intense fragrant of Achiote sauce and fresh rosemary balance out all the flavors of the roasted pork and this is the reason why I want to share this recipe with you...Enjoy it #mexicanfood #pork #roastedporkwithachiote #food #dinner #Holidaydish

Ingredients:

Achiote marinade -

1 pkg achiote paste (sold at any store)

1 sp of dry oregano

1 sp black pepper

1 1/2 sp salt

1 cup orange juice

2 sp lime juice

8 garlic cloves

2 sp white vinegar

1/2 onion

Blend all the listed ingredients to prepare the marinade.

Other ingredients:

2 1/2 lbs Pork shoulder/leg

8 bay leaves

4 garlic cloves cut into slivers

Fresh rosemary

Oven roast plastic bag

Preparation:

Make incisions into the pork meat to insert slivers of garlic all over the meat, place the meat inside the oven roasting bag. Pour the blended marinade onto the meat and rub the pork turning until the meat is all covered. Place on top of the meat the bay leaves and rosemary leaves, close the bag and place it inside the refrigerator for 5- 8 hours or overnight.

Pre-heat the oven at 400 degrees. In a big deep baking pan place the bag with the meat and cook at 400 degree for 30 minutes, make few small holes on the bag to let air out. Reduce the temperature to 300 degree and continue slow cooking for 3 to 4 hours or until meat is tender enough to pull apart. Allow to rest for 15 minutes and collect the pan drippings to add to the meat for extra moisture before serving.

Family gatherings is a common thing in our culture.

Mexican tradition on weekends is to gather with friends and family to catch up what happened over the week. One way to have family closer is food. I've been cooking since I was a little girl. I am the oldest of 7 family members and my mother was always asking for help in the kitchen.

Learning how to cook what it was passed to my mother before her it was an honor for me.

Now I feel blessed to continue with the Mexican tradition that ancestors had passed for generations to me. These recipes may not be originals for other regions but it is to the north of Mexico, and my recipes are also elevated to the use of more different spices and originality from me.