Ingredients
3 pounds Boneless Pork Shoulder, Cut Into 2 Inch Cubes
1/2 cups Orange Juice
1/4 cups Lime Juice
4 cloves Garlic, Minced
1 teaspoon Cumin
1 teaspoon Kosher Salt, Plus More To Taste
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Place the pork in a large Dutch oven with the orange juice, lime juice, garlic, cumin and salt. Add enough water to barely cover the meat. Bring the pot to a boil and then turn down to a simmer and let cook for 2 hours. 2. After 2 hours, (and by this point your house will smell awesome) turn the heat up to medium high, and continue to cook the pork for 45 minutes, stirring every once in a while, until all the liquid has evaporated and the pork fat as been rendered. 3. Once the pork is browned on all sides, its ready to eat. Taste and season with a little extra salt if needed.