Not exact matches
Squeeze the
juice from the oranges and limes
over the
pork.
Transfer half of
pork and pan
juices to a large skillet, preferably nonstick, and cook
over high until liquid evaporates and
pork begins to fry in its rendered fat.
Drizzle your favorite BBQ sauce
over the shredded
pork and pop it back into a really hot oven to get all the
juices mixing and bubbling.
(Alternatively, shred the
pork with 2 forks and pour pan
juice mixture
over pork.)
Slice
pork into 1/2» slices, transfer to a platter, and pour pan
juices over.
Pour about 1/2 a cup of the reserved
juice over the shredded
pork and let it cook for 3 - 4 minutes until the meat gets crisped and brown on one side.