Try this with warmed corn tortillas, salsa verde and crunchy shredded cabbage or lettuce, squeezing a little lime juice over the top. You can also use this to stuff tamales, sauced with some tomato chipotle salsa.
Yields: 8 servings
2 lbspork butt (shoulder), boneless
1 tspdried oregano
4 garlic cloves, peeled
2 bay leaves
2 tbsplime juice
2 tspkosher salt
1Cut the pork into 2 inch chunks and place in a large pot. Cover with water by 1/2 inch and bring to a boil.
2Skim the surface of any grey foam, then stir in the oregano, garlic, bay leaf, lime juice and salt. Reduce heat to a gentle simmer and cook, partially covered, until pork is completely tender. Stir occasionally and add more water if needed. Remove from the heat.
3Strain the pork, reserving broth. Chill broth until rendered fat solidifies on top. Scoop up the fat and reserve. Save the broth for another recipe. Pull any large chunks of fat from the pork meat and discard. Remove bay leaves and discard.
4Heat a large, heavy skillet over medium high heat. Add 1/2 cup of rendered pork fat (or use vegetable or olive oil) and then fry the pork cubes until starting to color on the outside, but not dry.