- 1 4 pound boneless pork butt, fat trimmed, and cut into 2-inch chunks
- 2 teaspoons dried oregano leaves
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- 1 medium orange, quartered and juiced
- 1 fresh lime, halved and juiced
- 2 whole bay leaves
- 2 cups water
- 1 lime, juiced for serving
- In a large Dutch oven or heavy pot, add pork, oregano, garlic, cumin, salt, black pepper, orange juice and the remnants, lime juice, bay leaves, and water; stir to combine. Bring mixture to a boil over medium high heat, stirring occasionally. Lower the heat to the lowest setting, cover the pot and simmer until the meat is soft and fork tender, about 1½ hours, stirring meat around once during cooking.
- Preheat oven to the broil setting.
- Transfer pork to a sheet pan with a slotted spoon, remove orange halves, and bay leaves from the liquid and discard. Reserve the liquid and set aside. Transfer the pan to the oven and place under the broiler for 5-6 minutes, or long enough for the pork to crisp up.
- Shred pork roughly, add the reserved liquid and squeeze fresh lemon juice. Enjoy!