- 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
- 1 1/2 tsp. Salt
- 3/4 tsp. Pepper
- 1 tsp. Cumin
- 1 tsp. Oregano
- 4 Bay Leaves
- 2 Tbsp fresh Lime Juice
- 2 cups Water
- 1 onion, peeled and halved
- 1 Orange, juiced and keep the spent halves
- Combine all the ingredients in a crock pot, including the spent orange halves and juice. Cook until the meat falls apart when prodded with a fork, about 4 hours on high, or 6-8 on low.
- Use a slotted spoon to remove the meat from the pan and spread the pork back onto a foil lined pan and evenly spread the meat around so there is a single layer of meat.
- Strain the remaining cooking liquid into a pot. Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes.
- Once the liquid has become a syrup, brush half of the syrup over the top side of the pork that has been arranged on a cooking sheet. Reserve the other half. Taste and add additional salt and pepper.
- Place the pan on the middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp. Then, flip the pieces of meat, brush with remaining syrup, and broil the other side until well browned and edges are slightly crisp.