Categories: Mexican

Ingredients

• 5 lb pork shoulder, skinless, bone-in
• 1 onion, coarsely chopped
• 1 jalapeno, seeded and chopped
• 2 tbsp salt
• 1 tsp black pepper
• 4 garlic cloves, minced
• 2 oranges, juice only
• Rub:
• 1 tbsp dried oregano
• 2 tsp cumin
• 1 tbsp olive oil

Directions

1. Rinse and dry the pork shoulder, rub in salt and pepper.

2. Combine the rub ingredients then rub all over the pork.

3. Place the pork in a slow cooker, top with the onion, jalapeno, minced garlic and orange juice.

4. Cook on LOW 8-10 hrs.

5. Remove from slow cooker and shred pork using two forks.

6. Skim off the fat from the juices in the slow cooker and discard. Transfer liquid to saucepan and simmer until reduced to 1 1/2 cups.

7. To freeze: Pour juices over the pulled pork and store in ziploc bags.

8. To serve: Heat 1 tbsp oil in a large nonstick pan over high heat. Place shredded pork into the pan and press down and cook until the bottom side is golden brown and crusty.

9. Pour over juices and serve immediately.

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