remember that time i went to Shoppers and only bought a pork butt? i do. reminded me of the time i went to target and only bought two tubs of crisco for frying donuts, and having the cashier ask me, “now, what are you going to do with two tubs of crisco?” this time i did self-check out.
as miss smitten kitchen starts out her post — this is shamefully easy. literally the hardest part is cutting up the pork butt into 2-inch pieces. i’m not complaining. when i cooked it, jack was all, “zomg, mom, that smells so good. why doesn’t my dinner smell like that?” and i said, “cuz you’s a cat, yo.”
(we’re very hip.)
actually, the hardest part was figuring out that pork shoulder is indeed the same thing as pork butt. i looked it up online before i went shoppin’ and found this:
pork shoulder = pork shoulder butt = pork blade shoulder. meat from this section is relatively fatty, which makes for juicy, tender, and flavorful roasts as well as clogged arteries.
that last part need not apply. and, if you already knew that, you’re probably not a hippie. i give you, evolution of a pork butt:
cook this the next time you have three hours to kill. like say, during a college football game? maybe warm up some tortillas? perhaps throw a little guac together? i don’t know, i’m just saying it might be a little bit like heaven. as long as heaven didn’t go vegan.
- 3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
- 1 cup orange juice
- 2 1/2 cups of water
- 4 cloves garlic, peeled and crushed
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt, plus more to taste
1 place the pork in a large Dutch oven or heavy pot. add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. bring the pot to a boil and then reduce the heat to a simmer. simmer uncovered for two hours. don’t touch the meat.
2 after two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.
3 when pork has browned on both sides, it’s ready. adjust seasonings to taste and serve on warmed tortillas with fixings.