Calories: 1210kcal
Ingredients
- 4 lbs pork shoulder
- 2 tsp salt
- 1 tsp pepper
- 1 tsp dried oregano
- 2 bay leaves
- 1 tbsp ground cumin
- 1 large naval orange halved
For serving
- cooked white or brown rice
- black beans warmed
- pico de gallo
- diced avocados
- lime wedges
- jalapeños optional
Instructions
- Trim the fat from the pork shoulder.
- In a small bowl, combine salt, pepper, oregano, and cumin. Mix together and spread over the entire pork shoulder.
- Place the pork shoulder in a slow cooker. Squeeze juice from the orange halves over top.
- Add the spent orange halves and bay leaves to the slow cooker. Cover and cook on low for about 6 hours until falling apart tender and the internal temperature reaches 145°F or above.
- Use tongs or a slotted spoon to transfer the cooked meat to a large bowl. Use two forks to shred the meat into bite-sized pieces, then moisten/season with cooking juices to taste. Cover to keep warm and set aside.
- Serve pork with warm tortillas and toppings of your choice.
Nutrition
Calories: 1210kcal | Carbohydrates: 68g | Protein: 66g | Fat: 76g | Saturated Fat: 22g | Cholesterol: 215mg | Sodium: 2310mg | Fiber: 15g
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