3lbs.boneless pork shoulder roastcut into 1 1/2 inch pieces
2Tbs.vegetable oil
1/2Cchopped onion
4clovesgarlicminced
2Cwater
1/2Corange juicereconstituted
4springs fresh oregano
1/2tspsalt
1tspMexican Oregano
1/4tsp.red pepper flakes
2bay leaves
1Tbspoil for frying
Instructions
In a 4-5 qt. dutch oven or heavy pan cook meat in 2 Tbsp oil. Single layer at a time. Turn to brown evenly on all sides.
Remove meat and add in onion and garlic, cook until onion is tender.
Return meat to pan and add in water, orange juice, fresh oregano, salt, dried oregano, red pepper and bay leaves.
Bring to a boil and reduce heat. Simmer covered for 2 hours. Check to make sure liquid doesn't totally evaporate. Add additional water if needed.
Then remove lid and simmer an additional 20 minutes uncovered or until liquid evaporates. Stir occassionally.
Remove fresh oregano and bay leaves.
When ready to serve place meat on a large baking sheet and place under broiler for several minutes until the edges of the meat get brown and crispy. The best part!