2kg pork butt/shoulder with skin and on the bone and fat beneath the skin
1 1/2 tsp salt
3/4 tsp pepper
1 tsp ground cumin
1 onion, peeled and halved
2 bay leaves
1 tsp dried oregano
Juice of 1 lime
1 medium orange (juice and the spent halves)
Adjust oven rack to lower middle position and heat to 150 degrees.
Score the skin and rub half of the salt into the skin. Let it stand for 15 minutes and then pat dry with paper towels.
Combine all the ingredients in a large Dutch oven, including the spent orange halves. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 4 hours.
Remove the pot from the oven and turn on the broiler. Remove the skin and spread it in a single layer on a baking sheet. Broil until the top of the crackling is crisp, about 5 minutes or so
Serve immediately in a flour tortilla with your favorite toppings. I serve it with guacamole and salsa.
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