I usually make a double batch of this using a nine pound shoulder roast, bone-in. Peeling the oranges before boiling makes picking through the meat much easier later, as does trimming off the outside layer of skin and fat (save those pieces to grind later for sausages). For best results, pan fry this in batches in vegetable oil so the meat crisps up beautifully; I then prefer to serve it in burritos with sour cream, black beans, rice and fruit salsa. Setting the broth aside and reducing it over medium heat makes for a delicious liquid in which to steam the rice.
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I usually make a double batch of this using a nine pound shoulder roast, bone-in. Peeling the...