Ingredients
10
10 servings
- •1 (3 1/2) pound boneless pork shoulder, trimmed and cut into 2 inch chunks
- •2 oranges, quartered
- •1 large white onion, quartered
- •6 cloves garlic, peeled and crushed
- •0.25 cup kosher salt
- •1 tablespoon ground cumin
- •1 tablespoon whole black peppercorns
- •2 bay leaves
Instructions
- Place pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover.
- Bring to a boil over high heat, reduce heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top.
- Cover loosely and simmer until meat is tender, about 1 1/2 hours.
- Allow pork to cool, covered, in broth for 1 hour.
- Shred meat with two forks.
Nutritional Facts
Per 10 servings
- Calories: 188
- Carbohydrate: 7g
- Fat: 10g
- Fiber: 1g
- Protein: 18g
- Sugar: 4g
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