Puerco Estilo Apatzingan – Baked Pork from Apatzingan

Puerco Estilo Apatzingan with Arroz Mexicano

Puerco Estilo Apatzingan – Baked Pork from Apatzingan

The flavor of this dish is similar to Carnitas al Estilo Michoacan. Unlike Carnitas, the pork is baked in an oven instead of fried in a large copper kettle, over a wooden fire. If you don’t have a large pot and a gallon of pork lard, it is possible to prepare a similar dish in an iron or metal pan in your oven.

2 pounds of sliced boneless pork shoulder

2 cups orange juice

1 teaspoon grated orange rind

2 cloves of fresh garlic, minced

½ teaspoon oregano

1 teaspoon paprika

1 bay leaf

salt and pepper

Put the meat into a bowl with orange juice, grated orange rind, oregano, garlic, bay leaf and paprika. Marinate overnight, the next day remove the meat from the juice and put in an iron or metal baking pan, sprinkle with salt and pepper. Bake in a slow oven 300F (150C) for about two hours. Stirring occasionally. Drain off the fat when the meat is brown, tender with slightly crisp edges. Cut into strips or cubes. Keep warm. Sever with sautéed onions and peppers over Mexican rice, Tacos or Tostadas.

Arroz Mexicano – Mexican Rice

1 onion, chopped

1 garlic clove, minced

3 tablespoon olive oil

1 cup uncooked rice

1 bouillon cube

2 cups water

1 cup chopped tomatoes

1 teaspoon minced parsley

salt and pepper

Saute the onion and garlic in oil on medium heat until tender. Add rice and cook until slightly golden. Add remaining ingredients and cook covered over low heat. Add more water if needed. Cook until the rice is tender and the water is absorbed . Makes 4 servings