– 3–4 lbs pork shoulder (boneless, skinless) – 1 cup orange juice – 1/4 cup lime juice (about 2 limes) – 4 garlic cloves, smashed – 1 onion, quartered – 1 tsp ground cumin – 1 tsp dried oregano – 2 bay leaves – Salt and pepper to taste
Cut 3–4 lbs pork shoulder into large chunks. Trim excess fat, but keep some for richness. This helps keep the meat tender during cooking.
Place pork in a large pot. Add orange juice, lime juice, onion, garlic, cumin, oregano, salt, pepper, and bay leaves. Stir to combine well.
Cover and simmer on low heat for 2.5 to 3 hours. The pork should become fork-tender and absorb all the flavors from the aromatics and citrus.
Shred pork, then transfer to a baking sheet. Broil for 5–7 minutes until crispy edges form, then spoon cooking liquid over for added moisture.
Serve warm in tacos, burrito bowls, or with rice and beans. Garnish with fresh cilantro, onions, and a squeeze of lime for the perfect bite.
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