Prep time 15 Min.
Cook time 1 Hr., 45 Min.
Ready in 3 Hrs.
Servings 10
INGREDIENTS
* 1 (3 1/2) pound boneless pork shoulder, trimmed and cut into 2 inch chunks
* 2 oranges, quartered
* 1 large white onion, quartered
* 6 cloves garlic, peeled and crushed
* 1/4 cup kosher salt
* 1 tablespoon ground cumin
* 1 tablespoon whole black peppercorns
* 2 bay leaves
DIRECTIONS
1. Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks.
WHAT TO DRINK?
Riesling
www.allrecipes.com
To submit a recipe for What’s for Dinner consideration, e-mail submit@morningsun.net.
PITTSBURG —
