Pulled Pork with Cumin and Orange
- Total Time
Inspired by carnitas but much healthier than the traditional preparation, this savory pork is seasoned generously with orange, cumin and garlic. Irresistible in a taco!
olive oil2 Tbsp
uncooked lean pork shoulder2 pound(s), or butt, excess fat trimmed and discarded, cut into 1-in cubes
kosher salt1 ½ tsp
ground cumin2 tsp
dried oregano2 tsp
garlic clove(s)3 medium clove(s), minced
water1 ¼ cup(s)
orange zest1 ½ Tbsp, finely grated (from 1 medium Navel orange)
fresh orange juice2 ½ Tbsp, (from same Navel orange)
uncooked scallion(s)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