[LOW] 120 min
Oven 500ºF 10 min
2½ lb pork shoulder/butt, fat cap on, cut into 2" blocks
½ tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 medium onion, sliced
1 jalapeño pepper, seeded, chopped
2 cloves garlic, minced
1 whole orange, juice only
1 cup (240 ml) chicken broth
Pickled onions (optional)
Tortilla and salsa, for serving
Combine the Rub ingredients then rub all over the pork. Set aside.
Place onion, jalapeño, and garlic in the pot and pour orange juice and chicken broth on top. Place pork on top, fat cap up.
Cover and braise over [LOW] heat for 120 minutes or until meat falls apart.
Move pork to a large cutting board and shred the pork using two forks. Discard the fat. Place the meat back into the pot and stir to coat meat in the juice.
Preheat oven to 500°F and broil uncovered for 10 minutes or until pork is golden brown and crispy on the edges.
Serve with tortillas, onions, limes, cilantro and salsa.
Do not trim fat away as the long cooking time allows the fat to melt and meld into the meat keeping it moist.
Reduce the remaining juices so the shredded meat is not fully immersed. This will help crisp the meat in the oven.
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