Masas de Puerco

Ingredients

• Water - 1 cup
• Vegetable oil - 1/4 cup
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Oregano - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 4 cloves, minced
• Lime juice - 1/4 cup
• Orange juice - 1 cup
• Pork shoulder - 2 pounds, cut into chunks

Instructions

1. In a large bowl, combine the orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper.
2. Add the pork chunks to the marinade and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
4. Remove the pork from the marinade, allowing any excess marinade to drip off, and add it to the hot oil. Brown the pork on all sides, working in batches if necessary.
5. Once all the pork is browned, return it all to the pot and add the 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. Remove the pork from the pot and transfer it to a plate lined with paper towels to drain excess oil.
7. Heat a large skillet over medium-high heat and add the drained pork. Fry the pork in batches until crispy and golden brown on all sides.
8. Serve the Masas de Puerco hot with rice, beans, and your favorite salsa or toppings.