1 whole pork shoulder, 3-4lb, preferably with bone, trimmed and cut into chunks.
1 tbsp kosher salt
1/2 onion, rough chopped
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp dried oregano
1 tsp black pepper
1 large orange, sliced in rounds
8 whole garlic cloves, peeled
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.
Results: very good, subtle flavored, very versatile: just as good in a taco as it is in a pulled pork sandwich. The "pork stock" developed as a result has really nice meaty, porky flavors for use in cooking noodles, etc., albeit with a slightly mexican twist.
I wonder if I could do a Chinese style carnitas in a similar way, but with fresh ginger, garlic, scallions, maybe still coriander, etc. I think the stock might be more versatile that way.