INGREDIENTS:
3-4 lbs. pork shoulder
2 tbsp. olive oil
1 large onion, quartered
3 cloves of garlic
2 large navel oranges
1 lime
1 cup chicken broth
1 tbsp. chili powder
1 tsp. cumin
1 tsp. oregano
1 bay leaf
salt and pepper to taste
3-4 lbs. pork shoulder
2 tbsp. olive oil
1 large onion, quartered
3 cloves of garlic
2 large navel oranges
1 lime
1 cup chicken broth
1 tbsp. chili powder
1 tsp. cumin
1 tsp. oregano
1 bay leaf
salt and pepper to taste
TOPPINGS:
Chopped onions
Avocado
Cilantro
Lime
Shredded cabbage
METHOD:
1. Cut the pork shoulder into large chunks (about 3 in.). Season with salt and pepper. Heat a large pan and add olive oil. Brown the pork in small batches.
2. Using a vegetable peeler, peel 4 to 5 strips of rind off the oranges and 3 strips off the lime. Juice the oranges and lime.
3. Place pork, citrus juices, peels and spices in a slow cooker with chicken broth and onion.
4. Cook on high for 4 to 5 hours or low for 8 hours, until the pork is fork tender. Discard bay leaf.
5. Turn the oven on to broil. Pull the pork into large chunks and place in a single layer on a large cooking sheet. Spoon a little bit of juice on top. Broil 4 to 5 minutes or until crisp. Stir and add a little bit more broth. Broil an additional 5 minutes.
6. Spoon juices from the slow cooker over the pork.
7. Serve in corn tortillas with your favorite toppings.
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