Spicy Peruvian Pork

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Some might not feel this is spicy enough for their taste, so feel free to kick it up with crushed red pepper flakes, cayenne pepper, etc. also, i have fixed this by adding chopped tomatoes, chopped potatoes, and sliced onion to the mix. this does well in the crockpot also if you like.

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Steps

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Place pork into a large bowl.

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In a small bowl , mix together the vinegar , cumin , turmeric , garlic powder , salt and pepper.

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Pour over the pork , and stir to coat.

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Cover and refrigerate for 1 hour.

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Heat oil in a large skillet over medium-high heat.

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Remove pork from the marinade , reserving the marinade , and place in the hot skillet.

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Cook until nicely browned on the outside.

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Add orange juice , 1 / 2 cup water , dried onion , and the reserved marinade.

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

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In a small cup , stir together the flour and 2 tablespoons of water.

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Stir into the skillet , and simmer uncovered until thickened , 2 to 4 minutes.

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Ingredients

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boneless pork shoulder, white vinegar, ground cumin, ground turmeric, garlic powder, salt, ground black pepper, vegetable oil, orange juice, water, dried onion flakes, all-purpose flour