Time: 4-5 hours, 1-2 active
Source: Serious Eats
Goes with: Guasacaca, Grated cheese, Sour cream, diced onion and coriander, pickled red onion
Notes: Should be tomatillo salsa and queso fresco, see serious eats link above.
- Dutch oven with lid, or similar casserole with lid - ideally a "too large" dish so that the pork is all a single layer so it cooks in the fat instead of steaming
- 2kg boneless pork shoulder
- 2 medium onions
- 3 cups orange juice (note try a litre, original recipe is one orange but lot of flavour here)
- cinnamon stick or 1/8 tsp cinnamon
- 8 cloves garlic
- 1.5 cups vegetable oil (and/or meat fat if you have it)
- sides (tortillas, tacos, nachos, chilps, whatever)
- limes or lime juice
- Cut onions and garlic cloves into halves
- Remove the rind from the pork, leave to dry out and make crackling (not in this recipe)
- Preheat oven to 150C
- Cut pork into large 2 inch cubes, put into a casserole dish with a lid
- Into the casserole:
- 1 tbsp salt
- Orange juice
- Garlic halves
- Cinnamon (1/8 tsp)
- Vegetable oil
- Stir everything to mix then wedge onion halves into mixture (don't restir)
- Lid on, roast until fork tender/shreddable, about 3.5 hours, it may need a little more, you'll know it's done as it falls apart properly.
- Remove onion halves
- Shred pork, season to taste with salt if needed
- The pork can be stirred (to incorporate juices), portioned and frozen for later at this point, can fry from frozen (allow ~75g per person/large tortilla)
- To finish:
- In a little oil/meat fat, Fry required portions of pork until dark brown half crisped but not burnt, stir/flip to get more crispy bits
- Serve with tortilla, sides, nachos, whatever, squeeze of lime
