Succulent slow cooked pork crisped up in the broiled before serving
- Prep Time: 30 mins
- Cook Time: 2 hours 45 mins
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Entree, Pork
- Method: Slow Cooker, Broiling
- Cuisine: Entree, Pork
- 3 1/2–4 pounds boneless pork butt roast/pork shoulder, cut into 2-inch chunks
- 2 cups water
- 1 small onion, peeled and halved
- Juice of one lime
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 orange, cut in half
- Salt and pepper
- For serving: corn or flour tortillas, queso fresco, pico de gallo, guacamole, sliced avocado, minced red onion, sprigs of cilantro, fresh lime wedges, sliced radishes, sour cream
- Preheat the oven to 300º.
- Place the pork chunks into a Dutch oven. Add enough water to cover the pork and then add onion, garlic, lime juice, oregano, cumin, bay leaves, 1 teaspoon salt, ½ teaspoon ground black pepper, and the juice from the orange along with the orange rinds. Stir, then bring to a boil over medium heat.
- Cover the pot and transfer to the lower middle rack of the oven. Cook for about 2-2½ hours or until the pork is fork tender.
- Remove the orange rinds, onion, and bay leaves. Line a baking sheet with foil and place a wire rack over the sheet. With a slotted spoon, remove the meat to a bowl. When cool enough to handle, break meat pieces in half, removing any excess fat. Set aside.
- Place Dutch oven over high heat and cook for about 15 minutes, till the juices are reduced to about a cup, stirring frequently. Pour the sauce over the meat, season with salt and pepper, mix to combine, then spread over a wire rack.
- Turn oven to broil and place pan on the lower middle rack. Broil till meat is brown and crispy, about 5-8 minutes, then flip and broil the other side.
- Serve while hot in tortillas with garnishes of your choice.
Adapted from Cook’s Illustrated
- Calories: 693kcal
- Sugar: 3g
- Sodium: 951mg
- Fat: 51g
- Saturated Fat: 18g
- Trans Fat: 0
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 49g
- Cholesterol: 201mg