1
Cut the pork shoulder into roughly 2-3 inch chunks so it can be shredded later.
2
Toss the pork chunks with salt, oregano, onion powder, and pressed garlic until evenly coated.
3
Refrigerate the seasoned pork for about 1 hour so the salt can stabilize and season evenly.
4
Snugly arrange the cured pork chunks in a heavy-bottomed pot (like a Dutch oven) with minimal gaps.
5
Add chicken stock or water, a cinnamon stick, bay leaves, and the juice of the orange, then drop the squeezed orange pieces into the pot too.
6
Cover and roast in a preheated 250°F (120°C) oven for about 3 hours total, flipping the pork once halfway through for even cooking.
7
Cook until the meat can be shredded with some effort using two forks, but isn't falling apart completely, then remove from the oven.
8
Nestle the pork back into the fat and juices, cover, and let it rest for about 1 hour so residual heat finishes tenderizing and the meat absorbs more liquid.
9
Refrigerate the entire pot (meat, fat, and juices) for at least 4 hours, preferably overnight, to let the flavors meld and improve texture.
10
Remove from the fridge and separate the pork chunks, rendered fat, and the gelatinous pork drippings ("pork gold") into separate bowls.
11
Shred the pork by hand into a mix of larger chunks and thin threads, discarding any pure fat pieces with no meat.
12
Mix in roughly a 1:1 ratio of about 150g reserved fat and 150g pork jus into the shredded pork so every piece is coated.
13
Preheat a large nonstick pan over medium-high heat, add a portion of the dressed pork, and press it flat with a spatula for maximum contact with the pan.
14
Let it sear undisturbed for about 90 seconds to develop a crispy crust, then flip and sear another 90 seconds until about 30-40% is golden and crispy.
15
Optionally drizzle a splash of reserved pork jus over the pork just before removing from the pan for extra juiciness.
16
Serve the crispy pork on warm flour tortillas topped with spicy salsa, diced white onion, and fresh cilantro.
PrimedTableBETA
