Serves: 4 Time: 3 hours 30 minutes
- 900g boneless pork shoulder, skin removed and cut into small chunks
- 1 orange, rind and juice
- 2 red chillies, halved lengthwise and deseeded
- 1 onion, sliced
- 6 garlic cloves, halved
- 1 tsp cumin
- 4 bay leaves
- 1 tsp round cinnamon
- 1 tsp oregano
- 25ml spiced rum (optional)
Preheat the oven to 135c.
Combine all the ingredients in a deep baking tray or casserole dish, cover tightly with foil or a lid and bake for 3 ½ hours or until the pork is fork tender adding some water or rum if it seems too dry.
Discard the orange rinds and bay leaves then shred the pork using two forks.
Cover and refrigerate until ready to use.
Serve as fajitas, enchiladas, burritos or on its own with some rice.