- 3 to 4 pounds boneless pork shoulder/butt cut into five pieces
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- teaspoon chili powder
- 1 cinnamon stick
- 1 bay leaf
- 4 garlic cloves, thinly sliced
- 1 onion, thinly sliced
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- water, for braising
- Preheat the oven to 350.
- Mix together the salt, cumin and chili powder and rub all over the meat.
- Place the meat in a large cast iron pan with the cinnamon stick, bay leaf, garlic and onion. Add the orange and lime juice, then add enough water to almost, but not entirely, cover the meat.
- Put the pot in the oven, uncovered, and braise for 3 to 3 1/2 hours. Stir the meat a few times while it cooks. The pork is done when it’s really tender, slightly browned and most of the liquid is gone.
- Remove the pork from the oven. Shred it with two forks into thin strips.
- Remove the cinnamon stick and bay leaf from the pot and return it to the oven.
- Roast the meat, mixing occasionally, until it is as dark and crispy as you like it. It’ll go even faster if the meat is spread out on a roasting pan or baking sheet with the remaining liquid that was left in the pan. You can also put the meat under a broiler to make go quicker.