INGREDIENTS

INSTRUCTIONS

Mix 1/2 cup of the recado and the water in a small bowl. Combine the
pork and recado in a large, nonreactive container or food storage bag
and doss to coat well. Cover, refrigerate, and let marinate  overnight.
Pork will keep up to 5 days at this point, but will get  saltier with
time.  Light the grill. Drain pork and pat dry with paper towels. Brush
pork  with remaining 1/2 cup recado. Oil Grill and cook pork over a
very  hot fire until charred and just cooked through, about 8 minutes.
Be  careful not to overcook, meat may continue to look pink even when
overcooked because of the marinade.  Contributor:  Reed Hearon Posted
to bbq-digest by Lloyd  <lloyd2@mindspring.com> on Mar 14, 1999

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 389
Calories From Fat: 94
Total Fat: 10.4g
Cholesterol: 58.5mg
Sodium: 964.1mg
Potassium: 215.6mg
Carbohydrates: 63.6g
Fiber: 0g
Sugar: 0g
Protein: 9.8g