Ingredients
Pork:
1 boneless pork butt, 3 1/2 pounds, trimmed, cut into 2-inch chunks
1 small onion, peeled, halved
2 cups water
2 bay leaves
1 teaspoon each: ground cumin, dried oregano, salt
1/2 teaspoon freshly ground pepper
Juice of 1 lime
1 orange, halved
Tacos:
36 (6-inch) corn tortillas, warmed
Minced onion, fresh cilantro leaves, thinly sliced
radishes, sour cream, lime wedges
Preparation
1Heat oven to 300 degrees. Combine pork, onion and water in a Dutch oven. Add bay leaves, cumin, oregano, salt, pepper and lime juice. Juice the orange into a bowl; remove seeds. Add juice and the juiced orange halves to the pan.
2Heat mixture to a simmer over medium-high heat, stirring occasionally. Cover; place in the oven. Cook, turning meat halfway through the cooking time, until tender and an inserted fork meets little resistance, 2-2 1/2 hours.
3Remove pan from oven; turn oven to broil. Transfer the pork to a bowl using a slotted spoon. Discard the orange halves, onion and bay leaves from the braising liquid. Heat the liquid to a simmer over medium-high heat on the stove top; cook, stirring often, to a syrupy glaze that measures about 1 cup, 8-12 minutes.
4Meanwhile, pull each piece of pork in half, using two forks; add to Dutch oven. Toss to coat with braising liquid; season with salt and pepper to taste. Place pork pieces in an even layer on a wire rack set inside a rimmed baking sheet or on a broiler pan. Broil until well browned, 5-8 minutes. Turn meat; broil until well browned, 5-8 minutes. Spoon pork into warm tortillas; serve with garnishes.
Nutrition information
Per serving: 460 calories, 42% of calories from fat, 22 g fat, 7 g saturated fat, 79 mg cholesterol, 37 g carbohydrates, 30 g protein, 257 mg sodium, 4 g fiber
