2 lbs. boneless pork butt
1 tablespoon vegetable oil
1 large navel or temple orange, thinly sliced
1 small lemon, thinly sliced
1 small lime, thinly sliced
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon ground allspice
1 pinch of ground cloves
1 pinch of freshly grated nutmeg
Salsa Fresca
2 ripe tomatoes, diced
2 chilies, chopped
1 tablespoon chopped coriander leaves (cilantro)
2 scallions, finely chopped
½ cup fresh lime juice
Salt, to taste
Method: Trim the fat off of the pork. Heat the oil in a large skillet, add the pork, and sear over high heat several minutes on each side, until browned.
Place half the fruit in an ovenproof casserole large enough to accommodate the pork. Season the pork with the remaining ingredients and place it over the fruit. Place remaining fruit over the meat. Cover the casserole and bake for 1 hour, or until the meat reaches 300°F. Remove the fruit and meat from the casserole. Remove and discard half of the juice in the pan, using the other half as a sauce. Cut into 1-in. squares, mix with sauce and serve with flour tortillas, Mexican rice, Salsa Fresca and tossed salad. Serves 4