Ingredients
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1 cup orange juice
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1/2 cup water
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2 1/2 lbs boneless pork shoulder, cubed
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1/4 cup white vinegar
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1 tablespoon ground cumin
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1 tablespoon ground turmeric
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1/2 teaspoon garlic powder
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1 teaspoon salt (or to taste)
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1 tablespoon vegetable oil
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1 tablespoon dried onion flakes
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1 tablespoon all-purpose flour
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2 tablespoons water
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1/4 teaspoon ground black pepper (or to taste)
Instructions
- Place pork into a large bowl.
- In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper.
- Pour over the pork, and stir to coat.
- Cover and refrigerate for 1 hour.
- Heat oil in a large skillet over medium-high heat.
- Remove pork from the marinade, reserving the marinade, and place in the hot skillet.
- Cook until nicely browned on the outside.
- Add orange juice, 1/2 cup water, dried onion, and the reserved marinade. Reduce heat to low, cover, and simmer for about 30 minutes, or until the pork is fork tender.
- In a small cup, stir together the flour and 2 tablespoons of water.
- Stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes.