Super, super delicious slow cooked pork with orange juice and garlic. Jason made it for our small group Bible study and we were delighted that there was some leftover. From The Take-Out Menu Cookbook.
2 1/2 pounds boneless pork butt or shoulder
1/2 cup fresh orange juice
1/4 cup milk
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Grated zest of one orange
Cut the pork into large 4-inch pieces. Cut off any large chunks of fat and discard. Leave small pieces of fat attached to the meat. Combine all of the ingredients and 1 cup of water in a large, heavy saucepan or Dutch oven. Bring to a boil, then reduce the heat to low, cover and simmer until the pork is tender, turn occasionally, about 1 hour 45 minutes.
Remove the meat from the liquid and turn the heat up to medium. Cook until the liquid is reduced by half, about 10 minutes. Return the meat to the pan. Cook until the liquid evaporates and the meat browns and begins to crisp in the remaining fat, stirring often, about 15 minutes. Transfer the meat to a platter and shred any large chunks that remain.
Enjoy!
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