Categories: Dinner

Ingredients

• 2 1/2 lbs boneless pork shoulder, cubed
• 1/4 cup white vinegar
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 cup orange juice
• 1 teaspoon red pepper flakes
• 1/2 cup water
• 3 or 4 cubed potatoes
• Chopped carrots or other vegetables

Directions

1. Place pork into a large ziplock bag, add the vinegar, cumin, turmeric, garlic powder, onion powder, salt and pepper and refrigerate for 1 hour.

2. Heat oil in a large skillet over medium-high heat, remove pork from the marinade, reserving the marinade, and place in the hot skillet.

3. Cook until nicely browned on the outside.

4. Add orange juice, 1/2 cup water, the red pepper flakes, and the reserved marinade.

5. Add potatoes and carrots or other vegetables.

6. Reduce heat to low, cover, and simmer for about 30 minutes, or until the pork is fork tender.

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