1, 4lb pork butt roast, fat cap removed, and cut into two inch chunks. Your butcher will remove the fat cap for you, if you aren’t feeling up to the task.
2 lemons, juiced, and save the halves!!
2 bay leaves
5 cloves of garlic, roughly chopped
1 tbsp oregano
2 tsp cumin
1 onion, roughly chopped
chicken stock (or vegetable, or just water)
salt (amount explained below)
-I used my dutch oven for this, but you could certainly use a sturdy, oven safe pot. Place the pork, bay leaves, lemon juice AND the lemon halves, the onion, the garlic, cumin, and oregano, into the pot.
-Pour enough liquid (chicken/veggie stock, or water) so that it barely covers the meat. I saw a lot of recipes called for the addition of a splash of orange juice as well. Me? I think OJ gets bitter as it cooks, so that’s why I decided to use lemon juice and the lemon halves instead.
-A note about the amount of salt: If you’re using a really …”inexpensive”… stock, it probably has a lot of sodium in it. So read the sodium content of your particular stock, and adjust accordingly. I used a low sodium chicken stock, so I used 2 tsp of kosher salt. And remember, this is going to cook for three(3) hours, so the flavors are all going to concentrate. If you use too much salt, you’ll end up with something disgusting.
-Bring to a gentle simmer on your stove, and transfer to a 350 degree oven, for three(3) hours
More explanations, pictures, and other stuff over at Savory Notes