Description
Tender, slow-cooked pork shoulder infused with garlic and earthy herbs, finished under the broiler for authentic crispy edges.
Ingredients
Scale
- 4 lb pork shoulder (pork butt), cut into 4 large chunks
- 6 cloves garlic, smashed
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
Instructions
- In a small bowl, mix together the ground cumin, dried oregano, salt, and black pepper.
- Rub the spice mixture evenly over all sides of the pork shoulder chunks.
- Place the seasoned pork in the slow cooker and scatter the smashed garlic cloves around the meat.
- Pour the orange juice and lime juice over the pork.
- Cover and cook on Low for 8 hours or High for 4-6 hours until the meat is tender enough to shred.
- Transfer the pork to a large baking sheet and shred using two forks.
- Turn your oven broiler to high and place the baking sheet on the top rack.
- Broil for 5-8 minutes, watching closely, until the edges of the pork are browned and crispy.
- Serve immediately in tortillas or bowls.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-inspired