Slow-roasted (or pressure-cooked pork shoulder) till tender, then crisped a bit in its own fat ... piled on tortilla shells and topped with cilantro, onion, and a bit of salsa. Perfect taco!
1 4-6poundpork shouldercut into pieces about the size of your fist
½cuporange juice
8clovesgarlicsmashed
2bay leaves
1teaspoondried oregano
1chopped onion
salt and pepper
chopped cilantro and onionfor serving
corn tortillasfor serving
salsafor serving
limesfor serving
Instructions
Season the pieces of pork with salt and pepper and put them in a Dutch oven that has a lid, crockpot, or pressure cooker and add the rest of the ingredients.
If you are braising the pork in the oven, cover the Dutch oven, and bake at 325° for 4-5 hours, until the meat is falling apart tender and easily shredded.
If you are cooking the pork in a crockpot, set it on low, and cook for 4-5 hours.
If you are using a digital pressure cooker, put the lid on, set it to high pressure for 45 minutes. Let the pressure release naturally.
Once the meat is cooked, pull it apart and put it in a skillet over medium-high heat. Let it render more of its fat and begin to get crispy on the edges. You're looking for a good balance between crispy and tender.
Serve on corn tortillas, topped with cilantro, chopped onion, and the salsa of your choice, and a squeeze of fresh lime.