*Note*- When I make this recipe, I have usually hit up a super meat sale at the local grocery store, and have gotten the Pork Butts for $1.29/lb or less...but they come packaged two (HUGE) butts at a time in cryovac. I'm talking each is probably 6-8 lbs. You could certainly use a smaller roast, but after you taste this, I think you'll be glad you have the extras on hand in your freezer! And this recipe couldn't be easier, so there's that, too.
6-8 lbs pork shoulder/butt, chunked into 3-4 inch pieces, with all easy to get to fat removed
3-4 (minimum) Tbsp minced garlic
2 (ish) cups orange juice
1 (ish) cup lime juice
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon salt
1-2 teaspoons pepper
Chicken Broth (amount varies)
Kylie's note: I used to, and sometimes still do, brown each chunk before I started cooking. Most times now I don't. I can't personally taste THAT much of a flavor profile difference in the sauce, but feel free to try it both ways.
In a dutch oven, add all chunks of meat. Add all remaining ingredients to the pan, and use enough chicken broth to just barely cover the top of the meat. Bring contents to a boil, and then reduce heat to medium low. Cover. Every thirty minutes or so, check and stir meat. It should be nice and tender after about 2-2.5 hours.
Once meat is done, use a slotted spoon to pull it from the pot, and put it in a 9x13 pan to shred. While the meat is cooling, turn the burner up to medium high, and reduce the remaining sauce by about 1/2-2/3. It should start to get a fairly sweet citrus-y flavor. Once the meat has cooled, shred it. It should be really tender, so it will only take a couple of minutes.
Add the meat back to the sauce in the dutch oven, stir to combine...and enjoy some delicious Pernil.
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