Friday, October 22, 2010


This is a great dish! It takes all day to cook, but it is well worth it! I serve it with all the regular Mexican toppings and add a fresh queso to top it off. It has become a favorite of ours.

3 pound pork shoulder roast
1 cup orange juice(more for adding as it cooks)
6 cloves garlic
1 Tbsp salt

Cut pork into pieces and arrange in a skillet. You want a pan you can cover and the base is large enough for the pork to be on the bottom of the pan, or close to.
Add garlic, salt orange juice and enough water to cover the meat
  Bring to a boil and simmer, adding water or juice as it evaporates until the meat is tender and all the liquid is evaporated.  There should be some fat in the pan.  Break the meat into small parts with a fork.  Turn heat to medium and fry the meat until it is brown and crispy.  Serve with tortillas and all the Mexican topings you like!  Enjoy!

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