Prep Time::20 mins
Cook Time:: 6 hrs
Total Time:: 6 hrs 20 mins
Servings::10
Ingredients
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4 pounds pork shoulder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons olive oil
1 orange, cut in half, juiced and peel reserved
1 lime, juiced
1 white onion, quartered
2 bay leaves
tortillas, cilantro, sliced jalapeno, diced white onion, and lime wedges for serving or as desired
Directions
Cut pork into 5 to 6 large chunks. Season each piece evenly with salt, pepper, garlic powder, chili powder, and cumin.
Heat oil in a large skillet over high heat. Add pork in a single layer to the hot skillet. If meat does not fit, do this step in 2 batches. Cook pork, untouched until well browned on the first side, 4 to 5 minutes. Flip and cook another 3 to 4 minutes. Remove meat and place into the bottom of a slow cooker.
To the hot skillet, add onion and cook 1 minute. Deglaze pan with orange juice, lime juice, and 1 1/4 cups water and scrape up any browned bits from the bottom of the skillet. Pour water mixture over pork in the slow cooker, add bay leaves, and cover.
Cook on High for 4 to 5 hours or on Low 6 to 7 hours or until pork is very tender.
Preheat the oven to broil. Remove pork from the slow cooker and shred into approximately 2 to 3 inch pieces and place on a rimmed baking sheet. Spoon some of the juices evenly over the pork, and reserve about 1 cup of juices for serving. Broil pork for 3 to 5 minutes, or until slightly crispy and browned, tossing halfway through if necessary.
Serve in toasted tortillas with japaleno slices, chopped onion, cilantro, and lime wedges, or as desired
Dotdash Meredith Food Studios