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Chamorro de Cerdo en Achiote

Chamorro de Cerdo en Achiote

Recipe Provided by Pork.org


  • 2 Prairie Creek® pork loin shanks, 2-3 lbs
  • 1 achiote paste or powder pack
  • 3 oranges (the juice from 3 oranges)
  • 2 cloves garlic
  • I pinch marjoram
  • I Tbsp oil
  • Salt and pepper


  1. Using your blender or by hand, dissolve the achiote paste with the orange juice, garlic, oil, marjoram, salt and pepper, pulsing to liquefy.
  2. Place pork shanks in a big kitchen bowl, together with the liquefied achiote marinade we did in step 1. Marinate for 60 minutes in the refrigerator.
  3. After marinating, put the marinade and the uncooked shanks in a pan with tight fitting lid. Preheat the oven to 300°F. Place the pan in the preheated oven at 300°F, until cooked or about 2 hours, depending on size of the shanks until the pork meat is very well cooked and comes off the bones easily.

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