Categories: Mexican
Ingredients
- 5 lb pork shoulder, skinless, bone-in
- 1 onion, coarsely chopped
- 1 jalapeno, seeded and chopped
- 2 tbsp salt
- 1 tsp black pepper
- 4 garlic cloves, minced
- 2 oranges, juice only
- Rub:
- 1 tbsp dried oregano
- 2 tsp cumin
- 1 tbsp olive oil
Directions
-
Rinse and dry the pork shoulder, rub in salt and pepper.
-
Combine the rub ingredients then rub all over the pork.
-
Place the pork in a slow cooker, top with the onion, jalapeno, minced garlic and orange juice.
-
Cook on LOW 8-10 hrs.
-
Remove from slow cooker and shred pork using two forks.
-
Skim off the fat from the juices in the slow cooker and discard. Transfer liquid to saucepan and simmer until reduced to 1 1/2 cups.
-
To freeze: Pour juices over the pulled pork and store in ziploc bags.
-
To serve: Heat 1 tbsp oil in a large nonstick pan over high heat. Place shredded pork into the pan and press down and cook until the bottom side is golden brown and crusty.
-
Pour over juices and serve immediately.