2 ½ to 3 pounds pork butt, fat cap removed
salt and pepper to taste
2 bay leaves
1 medium onion, cut into 1/8’s
1 carrot, cut in 1” slices
2 cups water
Season the pork with salt and pepper and place in an oven-proof casserole. Add water. Cut orange in half and squeeze orange juice over pork. Throw rind into water. Add onion, carrots and bay leaves to water. Cover with foil and cook at 300 for 2 ½ hours.
Uncover and cook for additional 15 minutes.
Remove pork butt, let set for 15 minutes. After 15 minutes, pull meat from bone.
Remove bay leaves and orange rind from water
Remove bay leaves and orange rind from water. Add above ingredients to the pork water and puree in a blender until the consistency of a runny salsa.
Pour on top of pulled pork and serve. Or you can serve as a “poor boy” sandwich or in a burrito. Is best served warm or at room temperature.