Dave's Tasty Cuban Pork

Category	Caribbean
Classification	Meat
Added By	davidgrillwatson@gmail.com
Added On	Sun Oct 14 02:36:51 UTC 2012
Prep Time	several hours with the marinating
Yield	family size
Source	Dave Watson
Comment	This is so fantastic we could have eaten the entire lot of it.

Ingredients

3-4 pound pork shoulder
3/8 cup orange juice
3/8 cup lime juice
6-8 cloves chopped garlic
1 coarsely chopped onion
some cumin
a couple of bay leaves
a bunch of cloves
some oregano
some thyme
a bunch of whole peppercorns and coriander seeds
salt and pepper
1/2 to 1 cup water
1 lime squeezed

Directions

1. Cut the pork into 2-3 inch chunks, taking out the bone and a lot of the fat.
2. Sear it in a dutch oven in batches until crispy.

3. Add the rest of the marinade, a bunch of coarsely chopped garlic and onion, some cumin, the bay leaves, cloves, peppercorns and coriander seeds, some oregano, some thyme, and some salt. Add the 1/2 - 1 cup of water.

4. Cook on the stove top for 2-3 hours covered at a simmer. This part could also be done in the oven at around 325 degrees. After the meat is falling apart, take the lid off, stir and shred the pieces of meat.

5. Return to the oven and let the marinade dry off in the oven. Mix and squeeze 1 lime over the meat. Perhaps a bit of salt and pepper would not be amiss.

You can marinate overnight if you like. You can also use a crockpot on low for 8 hours, then shred and transfer to some pans (8.5x11 cake pan, for example) and cook in the over at 350-450 stirring every few minutes until the juice is cooked down. Then squeeze the lime and do any final seasoning.

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