Prep Time::15 mins
Cook Time:: 3 hrs 40 mins
Total Time:: 3 hrs 55 mins
Servings::6
Ingredients
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3 pounds boneless pork butt (shoulder)
8 cloves garlic, peeled
¼ cup olive oil
1 orange, juiced, orange parts of peel removed and sliced into thin strips
1 tablespoon kosher salt
2 bay leaves, torn in half
1 teaspoon ground black pepper
1 teaspoon ground cumin
¾ teaspoon ground cinnamon
½ teaspoon Chinese 5-spice powder
Directions
Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C).
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Remove fat from pork; cut meat into 2-inch cubes and roughly chop fat.
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Mix together pork meat and fat with garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder in a large bowl until pork is coated completely.
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Transfer mixture to a 9×13-inch baking dish. Cover the dish tightly with heavy-duty aluminum foil, then place on a baking sheet.
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Bake in the preheated oven until pork is fork tender, about 3 1/2 hours.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove garlic, orange peel, and bay leaves from the baking dish. Transfer pork to a colander set in a bowl. Pour accumulated juices from the baking dish over pork. Return pork to the baking dish and drizzle with some accumulated juices.
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Cook under the preheated broiler for 3 minutes. Drizzle more accumulated juices over pork and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle with remaining accumulated juices.
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Enjoy!
Dotdash Meredith Food Studios