Ingredients :

4 lbs pork shoulder, cut into 2-inch cubes
1 tbsp kosher salt
1 tsp black pepper
1 tbsp dried oregano
1 tsp ground cumin
1 large white onion, quartered
6 cloves garlic, smashed
2 bay leaves
1 cinnamon stick
1 cup fresh orange juice
2 tbsp fresh lime juice
1/2 cup water
2 tbsp vegetable oil

Method :

1. Season pork cubes thoroughly with salt, pepper, oregano, and cumin.
2. Place pork in a heavy Dutch oven or slow cooker.
3. Add onion, garlic, bay leaves, cinnamon stick, orange juice, lime juice, and water.
4. Cover and simmer on low heat for 4 hours until meat is fork-tender.
5. Remove pork from liquid; discard onion, cinnamon, and bay leaves.
6. Shred meat into large chunks using two forks.
7. Heat oil in a large cast-iron skillet over medium-high heat.
8. Press pork into the skillet in batches, searing until edges are golden and crispy.
9. Drizzle a small amount of the remaining cooking liquid over the meat before serving.

Recipe Notes :

Use a well-marbled pork shoulder for maximum flavor. Avoid over-shredding the meat before searing to ensure it remains juicy inside while crisping.