Ingredients
Scale
- 3–4 pounds pork shoulder (or pork butt)
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 orange, juiced
- 1 lime, juiced
- Bay leaves (2)
Instructions
- Trim excess fat from the pork and cut into large chunks.
- Heat olive oil in a skillet and sear the pork until browned on all sides.
- In a slow cooker, combine onion, garlic, seared pork, spices, orange and lime juice, and bay leaves.
- Cover and cook on low for 8-10 hours or high for 4-6 hours until tender.
- Shred the pork with two forks and discard excess fat, saving some cooking juices.
- Spread shredded pork on a baking sheet, drizzle with reserved juices, and broil for 5-10 minutes until crispy.
Notes
- Be careful not to burn the pork while broiling.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg