Serves 6

1 head garlic, peeled
2 tablespoons ground annatto
2 teaspoons ground cumin
Salt and pepper
1 cup white vinegar
3 pounds shoulder of pork, cut into 2-inch cubes
Oil as needed
1/4 cup blood orange juice
1/8 cup lemon juice
1-1/2 pounds sweet potatoes

Puree the garlic cloves with the annatto, cumin, salt and pepper to taste, and vinegar. Put the pork pieces into a large bowl and pour the garlic marinade over them, mixing well. Marinate overnight in the refrigerator, covered.

Preheat oven to 325 degrees F. Strain the pork cubes, reserving the marinade. Pat the pork cubes dry with paper towels. Heat the oil in a large skillet and saute the pork pieces until golden brown all over, transferring them to a casserole as they are done. Pour the reserved marinade over the pork, add the orange and lemon juices, cover, and cook until the meat is tender, 1 1/2 to 2 hours.

Peel the sweet potatoes and cut them into slices about 3/4 inch thick. Cook in boiling salted water until tender, 15 to 20 minutes. Drain.

To serve, heap the pork in the center of a large warmed platter and surround with the sweet potato slices moistened with a little of the meat gravy.