Ingredients
- 1 1/2 pounds boneless pork shoulder
- in 3/4-inch chunks
- 1 cup sangrita (see recipe)
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped cilantro leaves
- 2 scallions
- minced
Instructions
- Mix pork and sangrita in a zippered plastic bag.
- Refrigerate 2 hours.
- Heat oven to 300 degrees.
- Spoon pork with half the marinade into a baking dish; do not crowd.
- Season with salt and pepper.
- Bake 45 minutes.
- Increase heat to 400 degrees, baste with reserved marinade and bake about 45 minutes more, until pork is tender and starting to brown.
- Dust with cilantro and scallions and serve on toothpicks.
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