Finally got a lazy day to myself for some slow cooking of tasty salted pig parts. In the pot goes 5lbs of pork butt (shoulder), oregano, cumin, salt, pepper, chili powder, lime juice and one half, orange juice and halves, small halved onion, bay leaves. Simmer and then lid on braise for 2.5 hours at 300ºF. Then remove the meat, pull apart with two forks and broil (grill under a salamander) until golden brown and crispy whilst reducing the braising liquid to a glaze; toss with the glaze and eat with whatever you like... pico de gallo in soft tacos, or guacamole with rice and beans, etc. Squeeze a bit of lime juice on fresh to dress. Wash down with a cold Modelo Especial. And smile.
Braise:
Pull: Discard the solids, use two forks to make short work of the “pulling” (shredding)
Reduce: Whilst all that pulling is going on, simmer and reduce the braising liquid to a glaze
Broil: Also known in Australia as grilling (under a salamander). Get that pork on a tray, toss in the glaze (literally) and then on high for - 5 minutes, turn, 5 minutes
¡Acquí!