Preparation:
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. |
