Description

This meat dish is very simple to make. The hardest part is waiting 3 hours for it to cook. The result is melt in your mouth pork that is crispy on the edges. It can be used in tacos or burritos, served on buns or served with your choice of rice, potatoes

Ingredients

• 4 lb. boneless pork shoulder or butt roast, fat trimmed slightly, meat cut into large 2" cubes
• 1 onion, ends removed, halved and peeled
• juice of 1 medium orange or 4 tiny clementines, reserving the spent halves
• 2 T. freshly squeezed lime juice
• 2 c. water
• 2 bay leaves
• 1 1/2 t. kosher salt
• 3/4 t. freshly ground black pepper
• 1 t. ground cumin
• 1 t. dried oregano

Steps

1. Adjust an oven rack to the lower middle of the oven. Preheat oven to 300 degrees.
2. Combine all ingredients, including the spent orange halves, in an oven-safe Dutch oven or a large pot with an oven-safe lid; bring to a simmer over medium high heat. Once the pot is simmering, move the pot to the oven; cook for about 2 hours, until meat is fork tender and falling apart.
3. Remove the pot from the oven. Preheat oven to broil.