2 lbs. boneless pork butt
1 lg. navel or temple orange, thinly sliced
1 sm. lemon, thinly sliced
Fresh ground black pepper
1 tsp. ground allspice
1 pinch fresh grated nutmeg
1 tbsp. vegetable oil
1 sm. lime, thinly sliced
Salt
1 pinch ground cloves

1 tbsp. chopped coriander leaves 1/4 c. fresh lime juice 2 chiles serano, chopped 2 scallions, chopped Salt

Trim pork of all visible fat. Heat the oil in a large skillet, add pork, and sear over high heat until attractively browned, several minutes on each side. Place half the fruit in an ovenproof casserole large enough to accommodate the pork. Season the pork with remaining ingredients and place it over the fruit.

Place remaining fruit over the meat. Cover the casserole and bake for 1 hour or until the meat registers 150 F. Remove the fruit and meat from the casserole. Degrease the pan juices, reduce by half and use as a sauce. To serve, cut the meat into pieces about 1 inch square. Mix with sauce and serve with flour tortillas, Mexican rice, Salsa Fresca and tossed salad.

Salsa Fresca: Mix second set of ingredients listed above all together and chill at least 1 hour in refrigerator. Serve each person a small ramekin of salsa. The orange, lemon and lime give a wonderful citrusy flavor to the pork while tenderizing it at the same time.