4 pounds fatty pork shoulder, cut into 2-inch pieces
2-3 cups cold water
1 medium white onion, thinly sliced
1-2 oranges, preferably seedless, cut into wedges
1 lime, cut into large wedges
1/4 cup heavy cream
4-5 garlic cloves, peeled
3 bay leaves
 2 teaspoons dried oregano, preferably Mexican, crumbled

 3 to 4 teaspoons kosher salt


Stovetop Recipe

Place all of the ingredients in a wide 6 to 7 quart heavy pot (don’t worry if everything isn’t completely submerged). Bring to boil, skimming any scum that collects on the surface as necessary. Reduce heat to medium-lowish and simmer vigorously, stirring very occasionally until pork is fork-tender and the liquid has completely evaporated (this can take 1 1/2 – 2 hours or more).

Discard the orange and lime pieces and bay leaves. Shred some of the pork with your hands and transfer to a large, shallow baking sheet. Leave a shallow pond of the liquid in the pot.

Preheat the oven to 450°F

Slide the pork into the oven, uncovered, and let it fry in its own fat until it’s browned. Before serving, pour the hot flavorful liquid from the pot over the pork and serve it straight from the pan, or place it in a bowl.

Slow Cooker Variation