Cempasuchil Mexican Bakery

Ingredients

• 2 lb pork shoulder, cut in 2-inch chunks
• 1 orange, juiced
• 4 cloves garlic, smashed
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 cups cooked rice tossed with cilantro and lime
• 1 can (15 oz) pinto beans
• Salsa to serve

Make it

1. Simmer pork with orange juice, garlic, spices, 1 tsp salt and water to barely cover, about 1 1/2 hours, until tender and well past 145°F.
2. Let the liquid cook off, then let the pork fry in its own fat until crisp at the edges.
3. Shred and serve over rice with warm beans and salsa.