- 3.5 to 4 point boneless pork butt, fat cap trimmed to 1/4” thick, cut into 2” chunks
- 1 small onion peeled and halved
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- salt and pepper
- 2 cups water
- 2 tbsp juice from one lime
- 1 large orange halved
- Preheat the oven to 300 and set an oven rack to the lower middle position.
- Combine the pork, onion, bay leaves, oregano, cumin, 1 tsp salt, 1/2 tsp pepper, water and lime juice in a large dutch oven. The liquid should barely cover the meat. Juice the orange and add the orange and the halves to the pot. Bring to a simmer over medium high heat, stirring occasionally.
- Cover the pot and transfer to the oven. Cook until the pork is soft and falls apart when prodded with a fork, about 2 hours. Flip the pieces of meat once during cooking.
- Remove the pot from the oven and set the oven to broil. Using a slotted spoon transfer the pork to a bowl; remove the orange halves, onion and bay leaves and discard. Place the pot over high head and simmer, stirring frequently until thick and syrupy (a heat proof spatula will leave a long trail), about 8 to 12 minutes. You should have one cup at the end.
- Using two forks, pull each piece of pork in half. Fold in the reduced liquid. Season with salt and pepper. Spread over a wire rack on a rimmed baking sheet. Place in the oven and broil until well browned but not charred, 5 to 8 minutes. Flip the meat and continue to broil, 5 to 8 minutes.