🧾 Ingredients:
4 lbs boneless pork butt or shoulder, cut into large chunks
1½ tsp kosher salt
¾ tsp black pepper
1 tsp ground cumin
1 onion, quartered
2 bay leaves
1 tsp dried oregano
2 tbsp fresh lime juice
2 cups water
1 medium orange, halved (use juice and peel)
Optional: 3 quarts pork lard (for confit-style cooking)
Pages: 1 2
