Description
Slow cooked pork shoulder with the perfect seasoning blend that is shredded and then finished off in the broiler for a bit of crispiness.
Ingredients
- 2 teaspoons Garlic Powder
- 2 teaspoons Mexican Oregano
- 3 teaspoons Cumin
- ½ teaspoons Ground Black Pepper
- ⅛ teaspoons Cinnamon
- 2 teaspoons Kosher Salt
- 2 teaspoons Chili Powder
- 1 cup Water
- 2 Tablespoons Lime Juice
- 4 pounds Pork Shoulder
- 2 Tablespoons Canola Oil
- 12 Corn Tortillas
- Queso Fresco, Cilantro, And Salsa, To Serve
Preparation
Mix all dry spices together in a bowl. Add water and fresh lime Juice and whisk until blended.
Unwrap pork shoulder and pat dry with a paper towel. Add oil to a heavy pot over medium/high heat. When oil is hot (sprinkle water over it to test if it is hot—if it sizzles, then it’s ready) add pork. Let meat sear for 4 minutes and then flip it to sear on the other side for 4 minutes.
Transfer seared pork to the slow cooker base (you can use the insert of your slow cooker if you are able to sear the pork in it first). Pour the spice blend over the pork. Cover with the lid and set at low for 8 hours on low (or 6 hours on high).
After meat is done, reserve 1 cup of the cooking liquid from the slow cooker and set aside. Lift the meat out and shred with two forks making sure to discard the bones. Then spread the meat on a large metal baking sheet, drizzle with 1/2 cup of the reserved liquid and toss with tongs and then spread out to a thin layer on the pan. Broil for 4–5 minutes. Then take out of the oven and toss with the other 1/2 cup of liquid and broil for 4–5 minutes.
Garnish and enjoy!
