Prep 15 mins
Cook 2 hrs
This requires very little prep. time and is a favorite of those who try it! Has a hint of orange flavor.Serve with salsa, sour cream, and guacamole. From a grocery story circular.
- 3 lbs boneless pork shoulder
- 2 tablespoons oil
- 4 garlic cloves, minced
- 1 small onion, chopped
- 1 orange, quartered
- 1 lime, quartered
- 1⁄4 cup brown sugar
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup water
- Trim fat from pork and cut into cubes.
- Heat oil in a large pot and add pork, garlic and onion. Cook over high heat for 5 to 10 minutes to brown pork.
- Add orange, lime, brown sugar, chili powder, salt, pepper and water to pot; stir and bring to a a boil.
- Cover and simmer for 1 1/2 hours or until pork is tender.
- Remove cover and cook over medium heat for 10 to 15 minutes or until liquid has cooked off.
- Press with the back of a spoon to break up meat and spoon into warmed flour or corn tortillas.
We really liked this. Added 2 chicken stock cubes. Served with tortillas, sour cream and salsa verde.
This would get 5 stars except for one thing: it had quite a bitter undertone to it, which I'm pretty sure was from the orange pith. I loved the other flavors, though, and I'll definitely make this again. But next time, instead of the whole fruit, I'll just use the juice and zest of the lime and orange. Even with the bitterness, we enjoyed this quite a bit, and I look forward to making (and eating!) it again.