1- 5 Pound boneless pork butt roast (fat trimmed and cubed in 4 inch chunks)
2 Cups preferably homemade chicken broth
1 bottle Mexican amber beer (I use Dos Equies)
1 large onion (cut into quarters)
4 cloves garlic (chopped)
1 Lime (zest and juice)
4 Oranges (zest and juice)
1 Tablesoon Mexican oregano
2 Tablespoons ground cumin
1 tablespoon dried cilantro
2 bay leaves
Set oven to 300 degrees and adjust rack to middle portion of the oven.
In a large dutch oven, combine meat, chicken broth, beer, onion, garlic, orange and lime zest, orange and lime juice, bay leaves cumin, oregano, dried cilantro, 2 tsp of salt and 1 tsp of pepper
Place mixture in oven and cook for 2-2 1/2 hours or until meat falls apart when stirred. Re-season if necessary and remove from oven.
Remove bay leaves and bring mixture to a boil. Cook until all liquid has evaporated, stilling constantly to avoid sticking to bottom of pan.
Turn oven on to broil and line a rimmed cookie sheet with tin foil. In small batches place pulled pork (I like to leave mine a little chunky) on cookie sheet. Cook meat until it becomes brown and crisp. Flip meat over once or twice to reach desired consistency. Repeat process until all the meat is cooked.
Serve with either flour or corn tortillas (I like the small "taco" size tortillas) and fresh tomato salsa.