The Secret Ingredient
Ingredients
- ●3 MAGGI Chicken Flavor Bouillon Tablets
- ●1 cup hot water
- ●1 packet coriander and annatto seasoning
- ●1/4 cup olive oil
- ●1/3 cup red wine vinegar
- ●10 cloves garlic, chopped
- ●2 teaspoons ground black pepper
- ●1 tablespoon ground oregano
- ●5 to 6 pounds boneless pork butt or shoulder
Make It
Step 1
Dissolve bouillon in hot water. Place dissolved bouillon, coriander and annatto seasoning, olive oil, vinegar, garlic, pepper and oregano in blender; cover. Blend until smooth. Pour over pork; refrigerate overnight turning pork over half way through marinating process.
Step 2
Preheat oven to 350° F.
Step 3
Place pork fat-side-down (reserve marinating liquid) in large roasting pan. Cover with foil.
Step 4
Bake for 1 hour. Uncover; continue baking for 2 hours or until tender and browned. Baste pork with reserved marinade every 30 minutes. Pork will be done when meat thermometer inserted into center reads 165° F. Allow to rest for 20 minutes before serving.