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2 lbs. boneless pork shoulder, cut in 1-inch cubes

Goya Adobo with Pepper

½ medium onion

1 tsp. Goya Minced Garlic or 2 cloves fresh garlic

1 Jalapeño Pepper from 11 oz. can of Goya Green Pickled Jalapeño Pepper (optional)

1 packet Goya Chicken Bouillon

Water to cover

3 tbsp. Goya Corn Oil

1½ cups orange juice

1 packet Sazón Goya without Annatto

Goya Flour Tortillas, warmed

1 jar Salsa Pico de Gallo Goya (Mild)

1 tub Goya Frozen Guacamole, thawed

1.	Season meat with Adobo.
2.	In a deep-sided frying pan or casserole, combine pork, onion, garlic, Jalapeño, bouillon. Add water to cover. Bring to boil, cover and simmer on low until meat is tender, about 1 hour.
3.	Preheat oven to 400ºF.
4.	Drain in colander, discarding vegetables and water.
5.	Heat oil in same pan on medium high. Add drained meat and brown, turning occasionally.
6.	When meat is browned, add orange juice and Sazón and bring to boil. Place in oven, uncovered, until juice reduces and glazes meat, about 30 minutes. Stir every 5-10 minutes so it doesn't stick and juice evenly coats meat.
7.	Serve with Tortillas, Salsa Pico de Gallo and Guacamole.

Serves 6