Yield: Approximately 8 cups, depending on the size of the fat cap
4 pound boneless pork shoulder (butt) with a fat cap
2 cups chopped onion
2 teaspoons minced garlic
3 tablespoons minced fresh jalapeno pepper (stem and seeds removed)
1 cup freshly squeezed and strained orange juice, discard solids
1 tablespoon grapeseed oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried oregano
2 teaspoons ground cumin
Stir together the ingredients in the rub. Sprinkle all over the roast.
Place the roast in a Dutch oven, fat cap side up.
Allow the roast to rest on the counter for 30 minutes to come to room temperature.
Preheat oven to 275 °F.
Use a fork to stir together the onion, jalapeño and garlic. Place on top of the fat cap.
Pour orange juice over the entire roast.
Cover and place in oven. Cook for 3 ½ – 4 hours. The internal temperature of the roast should register185°F. and be tender enough to shred with two forks. Remove from oven.
Remove roast from liquid. Reserve to cool.
Strain liquid to remove onion, garlic and jalapeno pepper. Discard solids.
Reserve liquid. Allow fat to rise to the top and skim off.
When meat is cool enough to handle, remove as much of the fat cap as possible. Discard.
Shred the meat using two forks by moving the forks in opposite directions with the grain.
Turn off oven but leave the door shut.
Heat a cast iron skillet over medium-high heat. When hot, add oil.
When oil shimmers, add 2 cups of shredded meat.
Pour ¼ cup of reserved liquid over the meat in the skillet.
When the liquid has evaporated (be careful as the steam is hot) and the bottom of the meat is crusty, use a spatula to remove that batch, place in an ovenproof casserole and reserve in the warm oven. Do not crisp on both sides.
Continue the crisping process until all of the meat is done.
Use in desired recipe.