Yield: 1 Servings
|¼ cup||Lard or vegetable oil|
|1 clove||Garlic; minced|
|2 pounds||Lean boneless pork butt; cut into 1\" cubes|
|\N \N||Salt to taste|
|½ cup||Fresh orange juice|
Heat the oil or lard in a large, heavy dutch oven until almost smoking. Add minced garlic. Spread the pork over the bottom and season with salt and paprika to taste. Reduce heat to medium and saute until meat is golden on all sides -- 15 to 20 mins. Do not crowd pan. (You may have to saute meat in two batches).
When meat has been sauteed, remove with a slotted spoon, and pour off fat. Return meat to Dutch oven and add orange juice. Stir frequently over high heat until boiling. Reduce heat and simmer, uncovered, until liquid is thickened, and orange juice has formed a glaze on the pork -- about 10 to 12 mins.
Cover and bake in a preheated 300~ oven until meat is very tender, about 30 mins. Serve with salsa and tortillas.
Source: "Authentic Mexican Cooking" by Paula Holt and Helene Juarez :: MM by Sue Woodward