Take one inexpensive pork butt, give it a little love in the oven, and out pops this heavenly scented and fall apart tender pork. It's a recipe for your family to love =)
Orange Scented Pork
Adapted from seriouseats.com
- 3 pounds boneless pork butt (shoulder), rind removed, cut into 2-inch cubes
- 1 orange
- 1 medium onion 1 tablespoon kosher salt (1/2 tablespoon if using table salt)
- 6 cloves garlic
- 4 bay leaves
- 1 cinnamon stick, broken into three or four pieces
- 1/4 cup vegetable oil
Preheat oven to 275 F degrees. Split onion into quarters. Set aside. Season pork chunks with 1 tablespoon of kosher salt and place in a 9 x 13 glass casserole dish. The pork should fill the dish with no spaces. Split orange into quarters and squeeze juice over pork. Nestle squeezed orange pieces into casserole. Add onion quarters, 4 cloves garlic, bay leaves, and cinnamon stick to casserole. Nestle everything into an even layer. Pour vegetable oil over surface. Cover dish tightly with aluminum foil and place in oven. Cook until pork is fork tender, about 3 1/2 hours.
Using tongs, remove orange peel, onion, garlic, cinnamon stick, and bay leaves from pork. Strain the liquid from the pork. Once defatted, you can use the liquid as a base for a sauce. Transfer pork back to casserole. Shred pork into large chunks with fingers or two forks. Refrigerate until ready to serve.
When you're ready to serve, broil on high until brown and crisp on surface, about 6 minutes. Stir to expose new bits to heat, and broil again for 6 more minutes or until crisp.