5 cloves garlic, peeled
1 onion, peeled and cut into quarters
2 navel oranges, zest & juice only
4 cups beef stock
3 cups water
2 tablespoons vegetable oil
salt to taste
In a large heavy based pot (I use enamelled cast iron), place the meat, broth, onion, garlic, orange zest and juice and 2 cups of the water. Bring the mixture to a boil, then lower to a simmer and cover. Cook for 4-5 hours until the meat is fall-apart tender. You can also do this step in a slow cooker or Instapot. Drain the liquid and use a fork or gloved hands to shred the meat, leaving some larger chunks. Season meat with extra salt if needed. Place oil into a skillet over medium-high heat. Leave to heat until oil shimmers and is hot. Place the meat into the skillet and spread out over a single layer so as much of the base of the pan is covered as possible. Leave the meat in place, undisturbed, for 3-5 minutes so the bottom pieces can develop a browned crust. Be sure to keep an eye to ensure they are not burning. Toss the meat to distribute the crispy bits, then serve immediately.