Monday, April 16, 2012


Wow we just love this dish. As of this past Sunday this is the 3rd time to make this. It is really tasty.Now it is a weekend dish but you can still be doing other things around the house.
3 lbs boneless pork shoulder or pork butt cut into 2 inch cubes. We used country style ribs and we did find some cubed pork pieces at Sam's last week that worked out great another time.
1/2 cup orange juice
1/4 cup lime juice
4 cloves garlic crushed
1 teaspoon ground cumin
1 teaspoon kosher salt
pinch of cayenne pepper

Corn or flour tortills
avacado slices,cilantro,
sauted onions and bell pepper
what ever garnish you like.
 Place pork in large dutch oven or heavy pot. Add orange juice, lime juice,garlic, cumin,
 salt and enough water to baarley cover the meat.
Bring to a rip roaring boil then reduce to a bubly simmer and cook for two hours uncovered. Do not touch meat.
After 2 hours increase heat to med high and occasionaly stir turning the pieces, cook for about 45 minutes until all liquid is gone. You should have a little pork fat sizzling to brown the meat in. Turn till all sides are brown. When browned on all sides yhey are ready.
Serve with warm torillas and fixings.
Yum Yum

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