Ingredients
2 tablespoons extra virgin olive oil
1/2 cup orange juice
1/2 cup lime juice
1 1/2 teaspoons salt
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
1 small sweet onion , sliced thin
6 cloves garlic , peeled and smashed
1 bay leaf
3 pound boneless pork shoulder roast
homemade tortillas , for serving
cilantro lime rice , for serving
pickled red onions , for serving
pice de gallo , for serving
Instructions
In a medium bowl, whisk together the olive oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, and pepper.
Make slits in the pork with a paring knife and rub liberally all over with the oil mixture.
Place pork in the slow cooker, along with the onion, garlic, and bay leaf. Pour the remaining juices from the bowl over the pork.
Cover and cook on low for 8 hours or until an internal temperature of 202 degrees F is reached.
Transfer pork to a cutting board and let cool slightly. Using tongs or forks, shred into thick chunks.
You can enjoy as is or take it a step further by crisping it up in a pan, which is recommended!
To pan fry: warm a tablespoon of oil in a nonstick skillet or cast iron pan over medium-high heat. Working in batches to avoid over-crowding, spread the pork in the pan in an even layer, drizzling with some of the juices. Once the juice evaporates and the bottom of the pork is golden and crispy, sear it quickly on the other side and then remove from the skillet. You want it browned all over, but not dry.
Serve as desired. You can’t go wrong with any of our suggestions!
Note: If f you have time and can remember, I do recommend marinating the pork overnight, for even more incredible flavor. Combine everything in the slow cooker the night before then place it in the fridge (the insert, not the base). Take it out in the morning and let it warm slightly, then set it to cook.
Note: More serving suggestions, storage, tips, and alternative cooking methods are included in the full article.