3-4 lb pork shoulder roast (trim fat if you like)
1 onion, sliced
4 cloves of garlic. chopped or minced
1 Tbs chili powder
2 tsp ground cumin
Salt & pepper to taste
1 tsp oregano (optional)
Juice of 2 oranges
Juice of 2 limes
If the roast is big, cut it into 2 or 3 pieces. But it can go into the slow cooker whole.
Rub the dry seasoning all over pork. Then add onions, garlic & juices. Cover and cook on Low for 8 hours. Or High for 4 hours. (i think 8 on low is best)
Do not open slow cooker until the 8 hours is up. Turn your oven on Broil, High. Then shred the pork, removing may unwanted fat pieces. Place shredded pork on a pan, spreading it out. Broil for 3-5 minutes – just to get the edges crispy.
Serve immediately on warm soft tortillas with your favorite fixings.
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