Description
Tender, citrus-infused pork shoulder slow-cooked until fall-apart tender, then crisped to perfection for a balance of juicy and caramelized textures.
Ingredients
Scale
For the Crust:
- 3 lbs pork shoulder, cut into 2-inch chunks
- 1 orange, juiced and rinds reserved
- 1 lime, juiced
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 tbsp cumin
- 1 tbsp oregano
- 2 tsp salt
- 1 tsp black pepper
- 1/2 cup chicken broth
- 2 tbsp vegetable oil for crisping
Instructions
1. Prepare the Crust:
- Place pork chunks in a slow cooker with orange juice, lime juice, orange rinds, onion, garlic, cumin, oregano, salt, pepper, and chicken broth.
- Cook on low for 8 hours or high for 5 hours, until pork shreds easily with a fork.
- Remove pork from slow cooker, shred with two forks, and discard orange rinds and excess fat.
- Heat oil in a large skillet over medium-high heat. Spread shredded pork in an even layer and cook without stirring for 5-7 minutes until bottom is deeply crispy.
- Flip sections and repeat until all pork is caramelized and crispy-edged.
- Serve warm in tacos, burritos, or bowls with desired toppings.
Notes
You can customize the seasonings to taste.