1 whole pork shoulder, 3-4lb, preferably with bone, trimmed and cut into chunks.
1 tbsp kosher salt
1/2 onion, rough chopped
2 tsp ground coriander
2 tsp ground cumin
1 tsp dried oregano
1 tsp black pepper
1 large orange, sliced in rounds
8 whole garlic cloves
2 bay leaves
- To a big stock pot, add all ingredients. Add enough cold water to just cover the meat, bring to a boil (about 12-15 minutes at high heat), reduce heat to simmer.
- Simmer over medium-low heat for 2.5-3 hours, until falling apart.
2 tbsp salt I originally used made the meat very well-seasoned, but perhaps slightly too well. Broth tasted a bit too salty. Revising the recipe down to 1 tbsp salt, then can add more as needed.
Flavors are very mellow; you just get more roundness in the meat; I can't really pick out orange, coriander, cumin or oregano, but they contribute good balance and roundness. I might consider doing more orange, and some more coriander/cumin for the future. A bit of chili powder probably wouldn't hurt anything either.