INGREDIENTS
4 lb
boneless pork shoulder or butt roast (fat trimmed slightly and then cut into large 2" cubes)
1
onion (ends cut off, halved and peeled)
the juice of 1 medium orange or 4 tiny clementines (save the spent halves)
2 tbsp
fresh lime juice
2 cups
water
2
bay leaves
1 1/2 tsp
kosher salt
3/4 tsp
freshly ground black pepper
1 tsp
ground cumin
1 tsp
dried oregano