Pulled pork with cumin and orange
Uncooked lean pork shoulder
2 pound(s), or butt, excess fat trimmed and discarded, cut into 1-in cubes
3 medium clove(s), minced
1½ Tbsp, finely grated (from 1 medium Navel orange)
Fresh orange juice
2½ Tbsp, (from same Navel orange)
2 medium, or a small handful fresh cilantro leaves, roughly chopped
- Preheat oven to 300ºF.
- Place oil in a large, heavy pot set over medium-high heat. Season pork all over with salt. Cook pork (working in batches if necessary depending on size of your pot) until browned all over, about 10 minutes total.
- Turn off heat; sprinkle pork with cumin, oregano and garlic. Pour water into pot; cover pot. Place pot in oven; cook, uncovering pot now and again to stir pork, until pork is incredibly tender, about 2 hours. Use tongs or 2 forks to shred pork.
- Add orange zest, orange juice and cilantro to pork; stir well to combine. Season to taste with salt and serve immediately.
- Serving size: 1/2 c