- 2kg pork shoulder, cut into 2-inch pieces
- 2 cups water
- 1 onion, thinly sliced
- ½ orange, cut in half
- ¼ cup pork lard or olive oil
- 5 garlic cloves, peeled
- 2 bay leaves
- 1 tbsp brown sugar
- 2 tsp dried oregano
- 4 sprigs fresh thyme
- Salt and freshly ground pepper, to taste
Place all ingredients except pork in a cast iron pot or slow cooker on high heat and combine. Add the pork and bring to the boil. Lower heat and simmer, stirring occasionally, for 1½ – 2 hours or until the pork is tender and falling apart.
At this point the liquid should be thick and syrupy. If the liquid hasn’t evaporated enough, transfer the pork to a bowl and reduce until it has reached a sticky consistency, then strain through a fine mesh sieve and reserve. Pull the pork apart with a fork (or with your fingers) and pour over the reduced cooking liquid.
Heat lard or olive oil in a cast iron skillet or heavy bottom frying pan and fry the pork for 10-15 minutes. It is best not to stir too much so that the bottom goes a golden crispy brown and the top stays moist and tender. Be careful not to burn the base.
Stir the meat around and serve immediately with the Mexican beans. A perfect, cool-weather autumn feast!
This beautiful braised pork would also be a fantastic filling for tacos or fajitas.
By creating an Account on our service, you agree to subscribe to newsletters, marketing or promotional materials and other information we may send. However, you may opt out of receiving any, or all, of these communications from us by following the unsubscribe link or instructions provided in any email we send.
You understand that your content (not including credit card information), may be transferred unencrypted and involve (a) transmissions over various networks; and (b) changes to conform and adapt to technical requirements of connecting networks or devices. Credit card information is always encrypted during transfer over networks.