A spicy and sweet Mexican variation using smoky chipotle peppers and local honey.
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Pat the pork cubes dry with paper towels and season them thoroughly with salt, pepper, cumin, and oregano.
In a small bowl, whisk together the minced chipotle peppers, honey, orange juice, and minced garlic to create the glaze.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the pork cubes in batches until browned on all sides, then return all meat to the pot.
Pour the honey-chipotle mixture over the meat, cover the pot, and reduce heat to low.
Simmer for 2 to 2.5 hours until the pork is tender and pulls apart easily with a fork.
Remove the lid and increase the heat to medium-high for 10 minutes, stirring occasionally to coat the meat in the thickening glaze.
Transfer the pork to a baking sheet and broil for 3-5 minutes until the edges become crispy and caramelized.
