Total Time: 8 hrs 10 mins | Yield: 6 Servings
I will never get tired of recommending this recipe to my friends. It is just pure perfection! These pork pieces were cooked for several hours and I promise you that you will not be disappointed at all! As perfect as this recipe already is, feel free to add more ingredients if you wish. I am sure that you can do a lot to make this very simple recipe even better! Have a spectacular day, friends, and I hope you all love and appreciate this recipe today. Serve this for lunch or dinner, and you have yourself a meal to remember. Enjoy!
Ingredients:
1 large orange, juiced, save the spent halves
4 pounds boneless pork butt (1.8 kg), or shoulder, cut into six equal pieces
1 tbsp cumin
3 leaves bay leaf
8 cloves garlic, crushed
1 tbsp dried oregano
1 medium onion, quartered
1 lime, juiced
2 tsp salt
1 tsp pepper
OPTIONAL TOPPINGS
salsa
rice
1 can of black beans
tortilla, taco shell
guacamole
1 c cheese (100 g)
fresh cilantro
sour cream
Directions:
1. Slice the pork into 6 even cuts.
2. Add the pork slices into the slow cooker.
3. Add orange juice, lime juice, onion, bay leaves, cumin, garlic, oregano, salt, and pepper into the slow cooker. Stir until well mixed.
4. Cover and seal the slow cooker. Cook for about 8 to 10 hours on a low setting or until the pork is fork-tender.
5. Line a baking sheet with aluminium foil.
6. Remove the pork from the slow cooker onto the prepared baking sheet. Spread them evenly.
7. Get 1 cup of the sauce from the slow cooker, then pour it on top of the shredded pork.
8. Place it inside the oven and broil for about 5 minutes.
9. Serve hot for tacos, salad, nachos, or burritos. Enjoy!
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