Serves: 6
Total Calories: 100

3 to 4 pounds boneless pork shoulder roast
2 tablespoons oils
4 cloves garlic, minced
1 medium onion, chopped
1 orange, quartered
1 lime, quartered
1/4 cup brown sugar, packed
1 1/2 teaspoons chili powder
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/2 cup water
corn tortilla

Trim fat from roast and cut into 2-inch cubes. Heat oil in a 10-inch deep or 12-inch Dutch oven over high heat, add garlic, onion, and pork, cook until pork is browned, about 10 minutes. Add remaining ingredients but the tortillas, cover and simmer 1 1/2 to 2 hours or until pork is fork tender. Remove lid and cook over medium heat for 10 to 15 minutes or until liquid has reduced. Break up meat and separate meat fibers with 2 forks "pulling" the meat fibers apart, to break up the meat. Serve with tortillas and salsa.

Nutritional Facts:

Serves: 6
Total Calories: 100
Calories from Fat: 46

More Recipes from the Diabetic Cast Iron - Covered Wagon Cookin' Cookbook:
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Chicken Marsala
Kung Pao Chicken
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Pico de Gallo
Pork Carnitas in a Dutch Oven
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Tropical Fruit Salsa*
Turkey and Shrimp Won Tons
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