Ingredients
Scale
- 5 pounds pork butt roast or shoulder.
- 4 bay leaves, fresh or dried.
- 1 tablespoon ground cumin.
- 1 tablespoon chili powder.
- 1 teaspoon Mexican oregano.
- ½ tablespoon minced onion.
- 1 teaspoon salt.
- ½ teaspoon ground peppercorn.
- 2 large navel oranges.
- 2 fresh lemons.
- 8 cloves fresh garlic.
- 1 large sweet or red onion.
- 1 large bell pepper, any color.
- 1 tablespoon avocado oil.
Instructions
- Heat oven to 325°F. Cut pork into large chunks.
- Grate garlic with microplane. Squeeze citrus juices and combine. Mix dry spices separately.
- Heat Dutch oven on medium. Sear pork chunks all sides until brown. No extra oil needed.
- Add dry spices to meat while searing. Pour in citrus mix and garlic.
- Cover Dutch oven, put in oven for 3 hours at 325°F. Don't open during cooking.
- Remove pork, skim fat. Optional: reduce liquid on stove. Shred meat, return to liquid.
- Slice onion and pepper. Quickly sauté until soft and golden.
- Add meat to pan with vegetables, broil until golden. Serve with cilantro and citrus wedges.
Notes
Dutch oven keeps meat moist during cooking.
Don’t open lid while cooking to keep heat in.
Can reduce cooking liquid for more flavor.
Nutrition
- Calories: 400
- Fat: 17 g
- Carbohydrates: 8 g
- Protein: 35 g