Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.
Directions
Place each cut of pork into separate resealable bags.
In a food processor or blender, combine first amounts of onion, garlic, sazon, and cumin, and the scallions. Top with first amount of water and blend until smooth. Divide evenly between each cut of pork. Seal bags and massage marinade into pork pieces. Refrigerate for a minimum of 2 hours or up to overnight.
To make sauce, heat olive oil in a skillet over medium heat. Add second amount of onion and cook until translucent. Add garlic and cook until fragrant. Add bell pepper and diced tomatoes. Cook until tomato releases liquid and add tomato paste and second amount of cumin. Cook until darkened in color and season with salt and pepper. Thin with water if needed. Cool and set aside.
*Whole muscle pork cuts are safe to eat when cooked to 145 degrees and allowed to rest for 3 minutes.
