
Ingredients:
- 2 pounds pork butt (shoulder) (2-1/2 pounds if bone in)
- 2 Tablespoons bacon fat (optional)
- 1 teaspoons cumin
- 2 teaspoons oregano
- 2 teaspoons ancho chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large orange
- 1 large onion
- 4 cloves of garlic
Directions:
- Coat bottom of slow cooker with bacon fat (optional)
- Trim fat, and cut pork into 2″ cubes
- Cut onion into 8 slices
- Peel and crush garlic cloves
- Mix dry ingredients
- Fill bottom of slow cooker with meat
- Sprinkle half the dry spices on the meat
- Put 1/2 of the onion and garlic on the meat
- Put the remaining meat on top
- Sprinkle remaining dry ingredients on meat
- Push the remaining onion and garlic in with the meat
- Squeeze the juice from the orange onto the meat (optionally strain, if a seeded orange)
- Cook for 8-10 hours on low, or 4-6 hours on high (I recommend low if at all possible)
- Remove meat, shred with a fork (or two)
- Place shredded pork on a cookie sheet, brown under a broiler
- Serve up on tacos, burritos, enchiladas, on a plate with your favorite side dishes
2017-05-06 03:03:00 +0000 UTC