The foil packet has potatoes to serve on the side 👍
by hey-nonny-mouse
1 Comment
hey-nonny-mouse
2 lb pork shoulder
salt and pepper to taste
0.5 tbsp dried oregano
1 tsp ground cumin
1 tbsp olive oil
1 diced onion
1 jalapeño, deseeded and chopped (optional)
2 cloves minced garlic
Juice from 2 oranges and 1 lime (lime is optional but I like it)
Sprinkle pork with salt and pepper. Mix oregano, cumin, olive oil into a paste and rub onto pork. Place the pork into the crockpot with the fat cap facing up. Add the onion, jalapeño (if using), and garlic on top of the pork, and pour over the juice. Cook on high for 7 hours.
Shred the pork using 2 forks. Heat oil in a large pan over high heat. Add pork and juice in batches—don’t crowd the pan! You want to get the pork crisp. Aim for 2 or 3 batches. Spread the pork in a thin layer on the pan and cook till the side on the pan is golden brown and the juice has evaporated. Stir for a minute, then remove pork to a dish on the side and fry the next batch.
1 Comment
2 lb pork shoulder
salt and pepper to taste
0.5 tbsp dried oregano
1 tsp ground cumin
1 tbsp olive oil
1 diced onion
1 jalapeño, deseeded and chopped (optional)
2 cloves minced garlic
Juice from 2 oranges and 1 lime (lime is optional but I like it)
Sprinkle pork with salt and pepper. Mix oregano, cumin, olive oil into a paste and rub onto pork. Place the pork into the crockpot with the fat cap facing up. Add the onion, jalapeño (if using), and garlic on top of the pork, and pour over the juice. Cook on high for 7 hours.
Shred the pork using 2 forks. Heat oil in a large pan over high heat. Add pork and juice in batches—don’t crowd the pan! You want to get the pork crisp. Aim for 2 or 3 batches. Spread the pork in a thin layer on the pan and cook till the side on the pan is golden brown and the juice has evaporated. Stir for a minute, then remove pork to a dish on the side and fry the next batch.