Spicy Peruvian Pork

Ingredients

• 2.5 pounds boston butt pork shoulder boneless cubed
• 1 tablespoon onion dried minced
• 1 tablespoon flour all-purpose
• 0.5 teaspoon garlic powder 
• 1 tablespoon ground cumin 
• 0.3 teaspoon ground pepper black to taste
• 1 tablespoon ground turmeric 
• 1 cup orange juice 
• 1 teaspoon salt to taste
• 1 tablespoon vegetable oil 
• 2 tablespoons water 
• 0.3 cup vinegar white

Equipment

• bowl
• frying pan

Directions

1. Place pork into a large bowl. In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper.
2. Pour over the pork, and stir to coat. Cover and refrigerate for 1 hour.
3. Heat oil in a large skillet over medium-high heat.
4. Remove pork from the marinade, reserving the marinade, and place in the hot skillet. Cook until nicely browned on the outside.
5. Add orange juice, 1/2 cup water, dried onion, and the reserved marinade. Reduce heat to low, cover, and simmer for about 30 minutes, or until the pork is fork tender.
6. In a small cup, stir together the flour and 2 tablespoons of water. Stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes.