Ingredients
4 pounds Pork Shoulder
1 tablespoon Kosher Salt
2 teaspoon Pepper
1 tablespoon Cumin
1 tablespoon Oregano
8 cloves Garlic Smashed
1 wedges White Onion - Wedges
3 tablespoons Limes - Juiced
6 tablespoons Oranges - Juiced
3/4 cup Mexican Coke
2 bundle Bay Leaf
Preparation
Rinse and pat dry Pork with paper towels
Rub Pork with salt mixture
Place Pork in Dutch oven
Add Garlic, Onion Wedges, Lime Juice, Orange Juice, Coke and Bay Leaf to pot.
Cover and cook on low temp for 8 - 10 hours. or until pork is fork tender
Once Pork is fork tender remove from pot reserving juice. Shred Pork
To Crisp Pork add to hot skillet with small amount of oil. Ladle reserved juice over Pork. cook until liquid is absorbed and edges are crispy.
