2 lbs boneless pork shoulder, cut into 2inch cubes
1 small onion, sliced
1/2 orange, halved
6 cloves of garlic, peeled
10 black peppercorns
2 Tbs kosher salt
1 bay leaf
handful of fresh or dried herbs such as oregano, thyme and cilantro
water to almost cover the meat
2 Tbs vegetable oil
For the braised pork:
Add all the ingredients to a heavybottomed ovenproof pot and set over mediumhigh heat. Bring to a boil and skim away any impurities or fat that rises to the surface.
Turn down the heat to mediumlow and simmer for about 1 1/2 hours or until the pork is cooked through and falls apart with a fork.
Place in a preheated 400°F oven to let crisp up for approximately 20 minutes.
When finished cooking, using 2 forks, shred the meat into smaller pieces.
Serve with tortillas, red cabbage, pickled red onions, avocado and siggi’s plain skyr.