Since I made this the first time a couple weeks ago, I haven't stopped telling my friends and clients they need to try it. The meat is juicy and flavorful, making you feel like you're eating out at a Mexican restaurant, without all the grease.
It feeds a large group, and keeps well if you’re like me and plan to re-heat it throughout the week for lunches. Throw into a corn tortilla for tacos, or serve it bowl-style with rice, beans or lettuce. Top with cilantro for an extra fresh twist, and throw green chilis into the crockpot for a kick. Recipe adapted from @FeedingTheFrasers.
4lbs pork butt or shoulder
3-4 teaspoons of salt
1 teaspoon pepper
1 tablespoon dried oregano
1 tablespoon dried cumin
½ cup sweet onion, diced
4 teaspoons minced garlic (or 8 cloves, smashed)
2 limes, juiced
2 large oranges, 1 juiced and 1 sliced
In the slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice and orange juice
Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until meat is falling apart)
Remove pork and shred with two forks (keep the liquid!)
Heat about 1 tablespoon of oil in a cast iron skillet over high heat. When the pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. Pour about ½ cup of leftover liquid onto meat in pan, and continue cooking until the juices reduce down and the meat is crispy.