Ingredients (for 6 servings)
- 4 lb boneless pork butt (1.8 kg), or shoulder, cut into six equal pieces
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 8 cloves garlic, crushed
- 1 medium onion, quartered
- 3 leaves bay leaf
- 1 lime, juiced
- 1 large orange, juiced, save the spent halves
- tortilla, taco shell
- 1 can black beans
- sour cream
- fresh cilantro
- 1 cup cheese (100 g)
1Cut pork into 6 equal pieces. Add it to the slow cooker.
2Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
3Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
4Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
5Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
6Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!