Masas de Puerco

Ingredients

• Pork shoulder (2 pounds, cut into chunks)
• Orange juice (1/2 cup, freshly squeezed)
• Lime juice (1/4 cup, freshly squeezed)
• Garlic (4 cloves, minced)
• Ground cumin (1 teaspoon)
• Dried oregano (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Water (2 cups)
• Vegetable oil (1/2 cup, for frying)
• Fresh cilantro (1/4 cup, chopped (for garnish))
• Diced onions (1/2 cup (for garnish))
• Sliced avocados (1 avocado (for garnish))

Instructions

1. In a large bowl, whisk together the orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper until well combined.
2. Add the pork chunks to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor.
3. In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
4. Remove the pork from the marinade, allowing any excess marinade to drip off. Add the pork to the hot oil, browning on all sides for about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot.
5. Once all the pork is browned, return it to the pot and add 2 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the pork is tender and easily shreds with a fork.
6. Transfer the cooked pork to a plate lined with paper towels to drain excess oil.
7. In a large skillet over medium-high heat, add the drained pork and fry in batches until crispy and golden brown on all sides, about 5-7 minutes. Adjust the heat as necessary to prevent burning.
8. Serve the Masas de Puerco hot, garnished with fresh cilantro, diced onions, and sliced avocados. Enjoy with rice, beans, and your choice of salsas.