It doesn't have to be Tuesday!
3 lbs boneless pork loin, cut into 1-inch pieces (or buy pre-cut pork stew meat)
3 large garlic cloves, minced
1–2 jalapeños, minced (optional)
1 tsp cumin
1 tsp salt
1/2 tsp pepper
2 TB olive oil
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 cup chicken stock
Preheat oven to 325°F.
Toss the pork with the garlic, jalapeños, cumin, salt and pepper. In a large saucepan, heat the olive oil over medium-high heat. Add pork and cook, stirring frequently, until lightly browned on all sides, about 10 minutes. Transfer to roasting pan and add orange juice, lime juice and chicken stock. Cover tightly (you don't want to lose the steam from a loose fitting lid) and place in oven for 2 to 21/2 hours, until meat is very tender. If juices cook out, add more chicken stock. Allow pork to cool and absorb the remaining juices. Shred meat with a fork and serve on lightly griddled corn tortillas.
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