Mexican Pork

For Mexican Pork, grind the dry spices to a fine powder in a spice grinder or mortar with care. Finely chop habanero chilies.

Juice one lemon, orange juice, vinegar, chilies, tequila, spices, salt and garlic in a blender until thoroughly blended.

Cut the meat into 5 cm cubes and put them with the vinaigrette into freezer bags, close them properly and shake them. Marinate for at least an hour, or even better overnight, shaking from time to time.

Put the vinaigrette and the meat in a large roasting pan and cover tightly with aluminum foil.

Braise at about 165° Celsius for about 4 hours in the oven.

Mexican pork goes well with long grain rice!

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