There is nothing I love more than tacos, especially authentic tacos. While I love getting fresh tacos from a local Hispanic grocery store, I found a way to get that same great taste at home! I am obsessed with this recipe because the pork is crispy but still juicy and so flavorful! You can use this meat in tacos, burrito bowls, nachos, quesadillas and so much more! The finished product will also freeze well to use later!
Ingredients:
4lb pork shoulder (pork butt)
3 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon chili powder
1 white onion, chopped
4 cloves garlic, minced
1 jalapeno, deseeded, chopped
3/4 cup orange juice
1 lime, juiced
- Pat dry pork with a paper towel.
- Combine salt, pepper, oregano, cumin and chili powder in a small bowl. Then rub all over pork.
- Place pork in the slow cooker. Cover the top of the pork with onion, garlic, and jalapeno. Pour orange juice and lime juice over the meat.
- Cover and cook on low for 8-10 hours or high for 5-6 hours until the meat falls apart.
- Remove pork onto a baking sheet and shred.
- Place the baking under the broiler for 5 minutes or until the edges of the pork begin to crisp.
- Ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
I like to garnish my tacos with finely diced white inion and cilantro. For side dishes I prefer Spanish rice and black beans seasoned with salt, pepper, cumin and oregano. Don’t forget to make yourself a margarita! Leave me a comment if you try this recipe!
