3.5 to 4 lb Boneless pork shoulder (butt), large pockets of fat trimmed off
1 tsp Mexican oregano
1 tsp Cumin
1 tsp Salt
1/2 tsp Black pepper
2 Bay leaves
2 Tbsp lime juice
1 Small white or yellow onion, cut in half
2 c Water
1 Orange, cut in half
Diced red onion
- Pre-heat oven to 300° F.
- Cut the trimmed pork into large cubes (about 2" square). Place into a large pot with spices, lime juice, onion, water and orange* halves.
- Cover and bring to a simmer over high heat, then place into pre-heated oven. Braise, covered, until fork-tender (about 2 hours total), turning meat over after one hour. Remove pot from oven and set aside.
- Pre-heat broiler, with rack 8"-10" from broiler. Place a wire rack on a baking sheet and set aside.
- Using a slotted spoon or tongs, transfer meat to a bowl. Discard bay leaves, orange rind and onion. Bring the remaining liquid in the pot to a boil and simmer, uncovered, for about 10 minutes (glaze consistency). While sauce is simmering, break up the meat into slightly smaller pieces. Pour glaze over meat and toss to coat.
- Arrange meat in a single layer on wire rack on baking sheet. Broil 5-8 minutes, turn over, continue broiling another 5-8 minutes or until crispy. Remove from oven. Place meat into a serving bowl.
- Serve with warm tortillas, limes, onion and cilantro.
*NOTE: You'll want the orange rind and the juice, but not the seeds. Cut orange in half and squeeze juice into a bowl; discard seeds. Place orange juice and the spent orange rinds into the pot.
Source: America's Test Kitchen TV Show