|Picture from mykitchenescapades|
Image Credit: Carole.
“While there are a few extra steps to this recipe, none of them are hard or time consuming. The end result however is out of this world. I have made these twice already in a very short period of time and have the fixings in the fridge for Round #3. The meat is completely melt-in-your-mouth, while the caramelization on the outside multiplies that amazing flavors.” Carole.
4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
1 ½ teaspoon salt
¾ teaspoon pepper
1 teaspoon ground cumin
1 onion, peeled and halved
2 bay leaves
1 teaspoon dried oregano
2 tablespoon fresh lime juice
2 cups water
1 medium orange, juiced and keep the spent halves
Adjust oven rack to lower middle position and heat to 300°F.
Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.
Bring the mixture to a simmer over medium-high heat, uncovered.
Once it simmers...
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