3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
1/2 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon Kosher salt, plus more to taste
Corn tortillas, for serving plus
I normally make guacamole
Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then put in a 325 oven and leave uncovered for two to three hours.
After the time allocated, take out of oven and put on stove at medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown the meat. I normally shred the meat and fry it with the rendered fat to create some crispy and caramelized bits which adds to the overall flavour.
Adjust seasonings to taste and serve on warmed tortillas with fixings.
Recipe adapted of one from Smitten Kitchen!