Ingredients
Scale
- 1 (4 pounds) pork shoulder
- 1 tablespoon of sea salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon granulated garlic
- 1 tablespoon dried Italian oregano
- 1/2 tablespoon chili powder
- 4 tablespoons extra-virgin olive oil (divided)
- 1/2 cup chicken stock
- 3 cloves garlic (minced)
- 1 yellow onion (diced)
- 1 bay leaf
- 1 jalapeno (seeded and diced)
- 1 lime (juiced)
- 1 orange (juiced)
- Kosher salt and freshly ground black pepper (to taste)
- corn tortillas (warmed, to serve)
- Condiments-
- crumbled queso fresco cheese
- chopped cilantro
- chopped green onions
- lime wedges
Instructions
- In a small bowl combine sea salt, black pepper, cumin, coriander, granulated garlic, oregano, and chili powder. Rub this mixture all over the pork shoulder and place into the bottom of a slow cooker. Add chicken broth, fresh garlic, onion, bay leaf, jalapeno, lime juice, and orange juice. Cover and cook on low for 8-10 hours until the meat is very tender.
- Remove the meat from the slow cooker and shred using two forks. Return the shredded meat to the crock pot and mix with the juice. Spread the shredded pork with some of the juice over a 9x13inch baking pan. Heat the broiler on the oven to high. Place into the oven and broil until lightly browned and crispy on the top. Remove from the oven and serve with warmed corn tortillas, cheese, cilantro, green onions, and lime wedges.