Ingredients
4lbpork buttboneless, or boneless country ribs, fat trimmed and cut into 2-inch cubes
2tspcanola oilor other vegetable oil
1½tspsalt
¾tsppepper
1tspcuminground
1onionpeeled and quartered
2bay leaves
1tspdried oregano
2tbspfresh lime juice
2cupschicken stock
1orangemedium, quartered and juiced, keep the rinds
Preparation
Adjust oven rack to lower-middle position and preheat to 300 degrees F. Heat a large pot over medium heat, add oil.
Season the meat with salt and pepper and brown it in batches. Transfer the browned meat to a plate.
After all the meat is browned, combine the meat with the rest of the ingredients in the pot, including the orange rinds. Bring the mixture to a simmer over medium-high heat, uncovered.
Once it simmers, cover the pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 3 hours.
Transfer the meat to a 9×13-inch dish. Degrease the braising liquid by skimming with a large spoon or using a fat separator.
Pour the remaining liquid over the meat. Cover the dish with foil and transfer to the fridge and chill overnight.
Preheat the oven to 350 degrees F. Remove the dish from the fridge. Bake, uncovered for 30 minutes or until juices are bubbling. Switch the oven to broil.
The meat needs to broil for about 6 to 8 minutes until the top is well browned and slightly crisp. Taste and add additional salt and pepper.
Serve while warm.
