This slow cooked pork just falls apart and is great for tacos, burritos or enchiladas. The 3 hours it takes simmering on the stove top fills your home with an amazing aroma. My choice for cut of meat is the pork butt. (this is not to be confused with a actual pig’s butt either.) The pork butt is actually a shoulder cut, and it can be purchased with bone-in or out.
Serve on fresh corn or flour tortillas with sides of fresh limes, chopped cilantro, chopped onions. I also like to spread some refried beans on the tortilla first and load up the rest! Break out that big cooking pot because this takes up some space!
In the below photos the recipe was quadrupled for a party.
- In a large stock pot simmer:
- 4 lb pork shoulder butt
- 2 onions quartered with skin left on
- 2 large carrots quartered
- 2 bunches of cilantro
- 1 12 oz frozen orange juice
- 2 jalapeños chopped
- 2 to matoes chopped
- 3 tbsp ground cumin
- 3 tbsp coriander seeds
- 3 tbsp Mexican oregano
- 8 garlic cloves
- water to cover
- Preheat oven to 400˚.
- Place the pork in a deep pot and add the onions, cilantro, carrots, 1/2 can orange juice concentrate, cumin, coriander, oregano, jalapeños and tomatoes in layers. Add enough water to the pot to cover, and bring to a boil. Reduce heat to simmer, cover pot and simmer on low for 3-4 hours or until pork is tender.
- Preheat oven to 400˚ F. Remove meat from liquid in pot (discard the liquid) and let cool slightly to handle then spread the meat out on a roasting pan.
- Break/shred the meat into small chunks and drizzle with remainder of orange juice concentrate. Roast meat for 15 to 20 minutes until brown and crispy.