Very flavorful and very tender.
Cut the pork shoulder into 2 inch cubes. Season with salt and pepper, to taste.
Heat a large pot over high heat / medium high. Once it is heated, add the oil. Once the oil is heated, add the meat. Brown the meat. You may have to do two batches.
The meat will release a lot more fat once you are done browning it. You can just go ahead and add the other ingredients at this point. Drain off some of the oil and save for later.
Return all of the meat back in the pan. Add the rest of your seasonings, oregano, garlic, cayenne pepper. Honestly, you can add whichever seasonings you would like. You even add whole onion pieces too if you prefer.
Using a potato peeler, peel an orange. Add the orange peel into the pan. Juice the orange over the meat.
Add the milk. which add a nice flavor to the meat.
Bring the pot to a boil. After it boils, lower the heat to just a simmer. We want a simmer with some bubbles breaking the surface.
Let it simmer for about two hours until the meat is fork tender. We don't necessarily want it to just rip apart on its own, but we do want to be able to insert a fork in it effortlessly.
Once that is done, get the meat out of the pan. Try to get as much of the milk curdles out too.
In another pan, heat some more oil. Remember the oil we saved from earlier? We can use it here. Fry the meat until the outside is crunchy enough. We want the inside to still be pretty tender.
Serve! You can serve it as a taco, a burrito, or a crunch wrap or with RICE.
0 servings