Ingredients
Equipment
Method
Preparation Steps
- Trim any excess fat from the pork shoulder and cut it into large chunks, roughly 2-3 inches.
- Place the pork chunks in the slow cooker. Squeeze in freshly juiced orange and lime, followed by minced garlic and chopped onion. Mix in cumin, oregano, chili powder, salt, black pepper, and toss in the bay leaves.
- Cover the slow cooker and set it to cook on low for 8 hours or high for 4-5 hours.
- Once cooked, remove the pork from the slow cooker and shred it into bite-sized pieces.
- Preheat the oven broiler to high. Spread the shredded pork on a baking sheet and broil for 5-8 minutes until the edges are golden and crispy.
- Drizzle some reserved cooking liquid over the crispy pork and mix gently before serving.
Nutrition
Notes
Make ahead for meal prep or freezer storage.
