Often referred to as “Mexican Pulled Pork,” this dish combines slowly braised pork shoulder with fresh citrus for a party in your mouth. The best thing about this recipe is that the crispness of the meat is achieved through broiling, not frying. It is perfect for tacos, burritos and huevos rancheros. My favorite kind of consumption is secretly picking off the roasted bits left behind on the pan. 

It is a dish I serve on my best large green platter with condiments like cilantro, radishes, avocado, salsa, and sour cream. I try to channel my former mother-in-law Margaret Wilkes because my years spent in her home were important. Annie and I like to joke that it was like a time machine, where women were relegated to the kitchen while the men did whatever. We didn’t know how lucky we were to have a role model who worked hard, loved her family, and ruled with a wooden spoon (believe me, she wasn’t afraid to use it). No men were allowed in the kitchen, women prepared their plates, and I’ll give you one guess as to who ate first. (Okay, it was the men.) But she always held back something special, and the bonds we formed with the aunts and cousins gave us a lifetime of great memories. 

Once, I made this dish for a Latina guest who doubted my Mexican food credentials. I thought to myself:  “You are about to eat your words.” I was successful because Margaret, Annie’s grandma, got me ready for the moment with her example of patience, process, and hard work. 

America’s Test Kitchen – Serves 8

Ingredients

• 1 Boneless Pork Butt Roast, 3-4 pounds cut into two-inch chunks
• 1 Small onion,  cut in half
• 1 Orange, cut in half
• 2 T Lime juice, fresh
• 2 Bay leaves
• 1 t Salt
• ½ t Ground black pepper
• 1 t Ground cumin
• 1 t Ground Mexican oregano
• 2 C Water

Ingredients for garnishes

• 18 Corn tortillas
• 3 Limes cut into wedges
• Cilanto leaves
• 4 Radishes, sliced thinly
• Sour cream and guacamole 

Directions

• Preheat your oven to 300°F. Trim the pork roast to remove most of the fat (leave some on); cut into two inch cubes. 
• Place into an oven-safe saucepan or Dutch oven along with the onion, orange, lime juice, bay leaves, salt, pepper, cumin, oregano, and water. 
• Place on the stove over medium-high heat and bring to a full simmer, stirring occasionally. Place a lid on the saucepan and move it to the middle lower rack of your oven. Bake at 300°F for two hours, or until pork is fork tender (if you poke it with a fork, it easily slides off the fork). Remove the pan from the oven and turn the oven to broil. 
• Using a slotted spoon, move the pork into a bowl and strain the liquid, placing it back into the pan for a glaze. Reduce the liquid over medium-high heat until the liquid reduces to about one cup.
• Using two forks, pull each chunk of pork into two pieces, placing them back into the bowl. Toss with the reduced glaze to coat all pieces evenly; season with salt and pepper to taste. 
• Place a baking rack onto a rimmed cookie sheet or a baking pan with raised sides (to contain any liquids). Place pork chunks onto the baking rack so that the juices will drip onto the baking sheet, about 1″ apart. 
• Put the baking sheet back into the oven on the lower-middle rack and allow to broil for five to eight minutes, or until the meat starts to crisp on the top. Remove from the oven, flip all pork pieces, and place back in the oven to broil for an additional 5-8 minutes on the second side, or until edges are crisp but not burned. Remove the meat from the oven. Squeeze some fresh lime juice over the top and give it a sprinkle of salt.  
• Serve with warm flour tortillas, guacamole, minced red onion, cilantro, salsa, and sour cream.