4-5 lbs boneless pork shoulder or pork butt cut into 2-inch cubes, fat left
3/4 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic peeled and crushed
2 tsps ground cumin
2 tsps Kosher salt plus more to taste
For Serving:
corn tortillas
Grated cheese
Southwestern Slaw
sour cream
Place the pork in a large, heavy bottomed pot or dutch oven. Add the orange juice, lime juice, garlic, cumin, and salt. Add just enough water to the pot to cover the pork.
Bring to a boil and reduce the heat to a simmer. Simmer uncovered, without stirring, for 2 hours.
Increase the heat to medium high and stir/turn the meat occasionally. The more you move the meat around the more it will fall apart.
Continue cooking for 45 minutes or until all of the water has evaporated, leaving only the pork fat. Let it fry, stirring often to break up the meat, until the piecesare somewhat crispy and browned.