![](https://cdn.statically.io/img/www.allrecipes.com/thmb/UznnejhtSnD9vNi6AV4jFXR-tHg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5417111-1ad2312ce7b84de1a6217d2985412aa8.jpg)
Ingredients
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1 (3 1/2) pound boneless pork shoulder, trimmed and cut into 2 inch chunks
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2 oranges, quartered
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1 large white onion, quartered
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6 cloves garlic, peeled and crushed
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¼ cup kosher salt
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1 tablespoon ground cumin
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1 tablespoon whole black peppercorns
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2 bay leaves
Directions
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Place pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover.
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Bring to a boil over high heat, reduce heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top.
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Cover loosely and simmer until meat is tender, about 1 1/2 hours.
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Allow pork to cool, covered, in broth for 1 hour.
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Shred meat with two forks.
Nutrition Facts (per serving)
188 | Calories |
10g | Fat |
7g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 188 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 3g | 17% |
Cholesterol 63mg | 21% |
Sodium 2332mg | 101% |
Total Carbohydrate 7g | 2% |
Dietary Fiber 1g | 5% |
Total Sugars 4g | |
Protein 18g | 37% |
Vitamin C 20mg | 22% |
Calcium 41mg | 3% |
Iron 2mg | 9% |
Potassium 348mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.