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Mexican Pork

Need ideas for adjusting Mexican pork recipe


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Need ideas for adjusting Mexican pork recipe

Basilette | Aug 5, 2009 11:13 AM

I'm fairly new to cooking red meat - only recently started trying some locally raised stuff. Last weekend I made a Mexican pork recipe that involved rubbing chunks of pork shoulder with a spice blend and citrus juice, wrapping in banana leaves, marinating for 6 hours, then roasting for about 3 hours at 400 degrees. The texture and flavors were incredible - but the meat could have been more moist. How can I increase the moisture without dulling the flavor of the dish? Any suggestions appreciated!

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