These are super easy to make. By using the slow cooker the meat will literally fall off the bone and so you just have to basically poke a fork at the bone right before you want to serve and remove it.
Bonus: you can use up the leftover tortillas from the crockpot chicken fajitas OR fish tacos (recipe to come–stay tuned).
Here’s what you need:
- 3-4lbs of pork shoulder on the bone (beware of how much will physically fit in your crock pot with the bone on. 3lbs was enough for 2 meals for us and we ate until we popped both days.)
- Lime juice (2 fresh limes or about 4 tbsp pre-squeezed)
- 1/4 cup orange juice
- 1/2 cup salsa (if you want to use a chunky one I won’t judge you for calling that your serving of veggies)
- 12 oz of cheap beer (PBR or Rolling Rock are my favorites to use)
- Garlic to suit your tastes (I’d suggest at least 2 gloves)
- 1/2tbsp salt
- 3/4 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp black pepper
- 3/4tsp oregano
- 1/4tsp cayenne pepper
- dash cinnamon
- cilantro to taste
- other toppings (cheese, sour cream, veggies etc) if you desire
Here’s what to do:
- Put the meat into the crock pot
- Mix together the spices and garlic and rub/smoosh onto the pork
- Pour the lime juice, orange juice, beer and salsa on top
- Cook for 8 hours on low
- After 8 hours, shred the pork with two forks and remove the bone. Scoop the meat out of the crockpot and onto a tin foil-lined cookie sheet.
- Put in the broiler for a few minutes (5-7) until the top browns up nicely
- Serve on tortillas. Snip some cilantro on top if you’re feeling fancy.