Last weekend we made Mexican Pulled Pork from Cooks Illustrated. This recipe consisted of slow cooking ~4lbs of pork butt in a dutch oven for 2 hrs. This left the pork nice and tender.
We cooked the pork in lime, lemon, and orange juices along with cumin, red onion, bay leaves, oregano and orange halves.
After cooking the pork in the oven for 2 hours we removed it from the juices and then broiled the pork cubes for another 5 min until they were nice and browned on the outside.
By slow cooking the pork it left the meat very tender and the lime, lemon and orange gave it a nice tropical taste. We then put the pork in tortillas with various toppings: sour cream, salsa, pepper jack cheese, etc. This dish made for a very yummy sunday meal!
We cooked the pork in lime, lemon, and orange juices along with cumin, red onion, bay leaves, oregano and orange halves. 
After cooking the pork in the oven for 2 hours we removed it from the juices and then broiled the pork cubes for another 5 min until they were nice and browned on the outside. 
By slow cooking the pork it left the meat very tender and the lime, lemon and orange gave it a nice tropical taste. We then put the pork in tortillas with various toppings: sour cream, salsa, pepper jack cheese, etc. This dish made for a very yummy sunday meal!
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