This unconventional method of cooking meat in water until it evaporates and then browning in its drippings makes the meat juicy on the inside and crispy and golden on the outside.
1/3 cup fresh lime juice
2 garlic cloves, pressed
1/4 teaspoon salt
1/2 teaspoon pepper
2 cups water
1 tablespoon salt
2 1/2 pounds Boston butt roast, untrimmed and cut into 1-inch cubes
How to Make It
Stir together first 4 ingredients. Cover and chill until ready to serve.
Bring 2 cups water and salt to a boil in a Dutch oven over medium-high heat. Add pork; reduce heat to medium low, and cook 1 hour and 15 minutes or until water evaporates. (Meat will look pale.) Cook, stirring occasionally, 10 more minutes or until pork cubes are golden brown. Drain on layers of paper towels. Serve with garlic mixture and lime wedges.
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