INGREDIENTS:

• 2kg pork shoulder

• 2 white or red onions, thinly sliced

• 3 large juicy oranges, zested and juiced (or 1 cup fresh orange juice if no oranges available)

• 3 large juicy limes, zested and juiced (or ¼ cup store-bought lime juice if no limes available)

• 1–2 tbsp orange liqueur (optional for extra flavor)

• 4–5 large garlic cloves, crushed and roughly chopped

• 3 medium jalapeños, deseeded and roughly chopped

• 2 bay leaves

PORK RUB:

• 2 tbsp extra-virgin olive oil

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 2 tsp ground marjoram (closest to Mexican oregano)

• ¼ tsp ground cloves

• ½ tsp cinnamon

• 3 tsp kosher salt

• 1 tsp ground pepper

FINAL CRISPING STEP:

• 1 cup melted lard, ghee (optional), or olive oil

FOR SERVING:

• Diego’s corn or flour tortillas

• Mexican rice

• Pinto or black beans

• Sour cream

• Pickled carrots &/or red onions

• Freshly chopped coriander

• Crumbled feta or cheese of choice

• Salsa of choice

• Lime wedges

INSTRUCTIONS:

1. Prepare the Pork:

   • Rinse and dry pork shoulder.

   • Mix the rub ingredients and coat the pork evenly.

2. Oven Prep:

   • Preheat oven to 170°C. Ensure the middle rack fits the Dutch oven.

3. Slow Cook:

   • Place the pork in a large Dutch oven or lidded oven-safe dish.

   • Add onions, garlic, jalapeños, bay leaves, orange & lime zest and juice, and optional orange liqueur.

   • Cook for ~3 hours, checking at 2½ hours—the pork should pull apart easily with two forks.

4. Shred the Pork:

   • Remove from the oven and let cool slightly for easier handling.

   • Remove the skin/fat cap and transfer to a tray.

   • Shred the pork into chunky pieces for moisture retention.

   • Use a slotted spoon to remove onions and jalapeños from the Dutch oven and mix with shredded pork.

5. Crisping the Pork:

   • Adjust oven racks to fit a foil-lined sheet tray with ~8cm space from the top grill.

   • Preheat oven to 220°C for grilling.

   • Spread shredded pork on a large foil-lined sheet pan.

   • Drizzle with melted lard, ghee, or olive oil.

   • Grill for 4–5 minutes, turning the pan halfway, until pork is browned and crispy.

6. Serve & Enjoy:

   • Serve in warm or fried Diego’s Corn or Flour Tortillas as tacos, tostadas, or burritos.

   • Top with your favorite sides from the serving suggestions.