Mojo-braised pulled pork with cumin and citrus

• 900 g boneless pork shouldercut into 3cm (1-inch) chunks
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 1 ½ tsp ground cumin
• 1 tsp dried oregano
• 1 tbs avocado oil
• 1 yellow oniondiced
• 8 garlic clovesminced
• 240 ml orange juicefresh squeezed from about 3 oranges
• 2 limejuiced, about 60ml
• 120 ml chicken broth
• 2 bay leaves

1. 1

   Season the pork chunks all over with the kosher salt, black pepper, ground cumin, and dried oregano. Toss with your hands until evenly coated.

   Tip: Cutting the shoulder into small chunks instead of one big piece is the key to getting braised-all-day flavor in 30 minutes.

2. 2

   Heat the avocado oil in the Dutch oven over medium-high heat until it shimmers. Add the pork in a single layer (work in two batches if needed) and sear without moving for 3 minutes, until a dark golden-brown crust forms on the bottom. Flip and sear the other side for 2 minutes. Transfer to a plate.

   Tip: Don't crowd the pot — if the pieces touch, they steam instead of sear. That crust is where all the flavor lives.

3. 3

   Drop the heat to medium. Add the diced onion to the same pot and cook, stirring occasionally and scraping up the browned bits from the bottom, until softened and translucent, about 3 minutes.

4. 4

   Add the minced garlic and cook, stirring constantly, until fragrant — about 45 seconds. Don't let it brown.

5. 5

   Pour in the orange juice, lime juice, and chicken broth. Drop in the bay leaves. Stir everything together, scraping any remaining fond from the bottom of the pot. Bring to a simmer.

   Tip: Taste the liquid here — it should be bright and citrusy with a savory backbone. If your oranges were very sweet, add a tiny squeeze more lime.

6. 6

   Return the seared pork and any juices from the plate to the pot. The liquid should come about halfway up the pork — that's perfect. Bring back to a simmer, then drop the heat to medium-low. Cover with the lid slightly ajar and braise for 20 minutes, stirring once halfway through.

   Tip: The slightly cracked lid lets steam escape so the sauce concentrates while the pork gets tender.

7. 7

   Check the pork — it should shred easily when pressed with a fork. If it resists, cover and cook another 5 minutes. Once tender, remove the bay leaves, then use two forks to shred the pork directly in the pot, pulling it into rough strands.

8. 8

   Stir the shredded pork into the braising liquid so every strand gets coated. If the sauce looks thin, raise the heat to medium-high and cook uncovered for 2-3 minutes, stirring often, until the liquid reduces to a saucy glaze that clings to the meat. Taste and adjust salt and pepper as needed.

   Tip: You want the pork glistening in sauce, not swimming in it. The reduced mojo glaze is what makes this irresistible.

• Dutch oven (5-liter (5-quart))
• cutting board
• chef's knife
• citrus juicer
• tongs
• two forks

Per serving

Nutritional values are estimates only.