Let me start by saying that this tasted sooooooooooooooo wonderful! I was a little iffy about trying this only because I don’t like the flavour of pork in some dishes. It tastes kinda weird to me sometimes. But, this was so tender, juicy and had a nice sweetness flavour to it.
- 3 pounds pork shoulder (butt) roast
- 1 cup orange juice
- 8 cloves garlic
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- water to cover
Cut pork shoulder in pieces and arrange in a large cast iron pan or skillet. You want a pan you can cover at least partially and is large enough at the base so the meat is in a single layer (or close to).
Add the garlic, salt, orange juice, and enough water to just cover the meat. Bring the mixture to a boil and cover loosely.
Allow meat to simmer until tender and liquid is evaporated (about 3 hours or so). If liquid evaporates and the pork is not yet fork tender, add more liquid and continue to simmer.
Once the liquid evaporates and the pork is tender, there should be rendered fat in the pan. Break the meat up into small chunks with a fork.
Turn heat to medium and fry the meat until brown and crispy.
Adapted from Chaos.