This recipe is our take for Texas-style pork: pork shoulder gets cooked down into its own rendered lard and juices to crisp up at the end into an irresistible dish for tacos or just for eating. You can achieve a similar effect by cooking in a slow cooker,, then browning the shredded pork at the end if you don’t want to watch the pot. We love this recipe with all our hearts and we think you will, too.
1 pork shoulder roast or 1 package pork shoulder steaks, cut into 2 inch chunks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
3 garlic cloves, peeled and crushed
1/2 cup orange juice
1/4 cup lime juice
Season meat all over with salt, cumin, chili and coriander. Place in a non-reactive dutch oven, such as enameled cast iron. Add orange juice, garlic, lime juice, and enough water to just barely cover the pork. Bring the liquid to a boil. Then lower and the heat and simmer uncovered and untouched for two hours.
After two hours turn the heat up under the dutch oven. Occasionally stir the meat as you let almost all the liquids evaporate. Near the end it will be only the rendered fat sizzling in the pan. Turn the chunks of pork gently to brown and crisp up.
Taste and adjust seasonings.