Ingredients:
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Directions:
Preheat oven to 350 degrees.
Mix 1 tablespoon salt and all the pepper and season the pork.
In a Dutch Oven over medium heat, melt the butter, swirling to coat the bottom of the pan. When the butter is hot, add the pork (don't overcrowd) and brown all sides, 3 to 4 minutes per side. Remove the pork from the pot and set aside.
In the same pot, reduce the heat to medium-low, add the onion and cook until translucent, 4 to 5 minutes. Add the garlic and cook, stirring, until aromatic, about a minute. Add, orange juice, enough water to almost cover the pork, and the spices. Increase the heat, return the pork to the pot, and bring to a boil.
Cover the pot with a lid. Transfer to the oven and bake for 2 1/2 hours, turning the meat after each hour, The fork should be fork tender when done.
Transfer the pork to a bowl and shred with a fork or two, discarding any excess fat. Incorporate the cooking liquid from the pot, then add the green onions and lime juice. Season with the remaining salt.
Serve over crisp greens and salsa and guacamole.
If using a slow cooker - complete through bringing to a boil. Instead of placing in the oven, move mixture to a slow cooker and cook on low heat for 8 to 10 hours. |
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