Ingredients
1.4 kg boneless pork butt (shoulder)
8 cloves garlic, peeled
60 ml olive oil
1 orange, juiced, peel removed and sliced into thin strips
1 tbsp kosher salt
2 bay leaves, torn in half
1 tsp ground black pepper
1 tsp ground cumin
0.75 tsp ground cinnamon
0.5 tsp Chinese 5-spice powder
Directions
Step 1
Preheat the oven to 135°C (275°F).
Step 2
Trim the fat from the pork, then cut the meat into 5-cm cubes and roughly chop the fat.
Step 3
In a large bowl, combine the pork, fat, garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder. Mix until the pork is completely coated.
Step 4
Transfer the mixture to a 23x33 cm (9x13-inch) baking dish. Cover the dish tightly with heavy-duty aluminum foil, then place it on a baking sheet.
Step 5
Bake the pork in the preheated oven until it's fork-tender, about 3.5 hours.
Step 6
Position an oven rack about 15 cm from the heat source and preheat the oven's broiler. Remove the garlic, orange peel, and bay leaves from the baking dish. Transfer the pork to a colander set over a bowl. Pour the accumulated juices from the baking dish over the pork. Return the pork to the baking dish and drizzle it with some of the accumulated juices.
Step 7
Broil the pork for 3 minutes. Drizzle more accumulated juices over the pork and continue broiling until it's crispy, about 3 to 5 minutes. Transfer the pork to a serving plate and drizzle it with the remaining accumulated juices.
Step 8
Serve and enjoy!