I typically use this for tacos or burritos, but its also good on salads.
2-4 lbs. Pork Shoulder, cut into 1-2 inch pieces
1 1/2 tsp. Seasoning Salt
3/4 tsp. Ground Pepper
1 tsp. Oregano
1 tsp. Cumin
2T Lime Juice (Fresh is best)
1 Medium Orange, juiced (save rind)
1 Onion, peeled and quartered
- Place all ingredients in crock-pot, cook 6-8 hours, or until pork falls apart.
Using slotted spoon remove pork, shred the pork and set aside.
Strain onion and orange peels out of broth (I used a mesh strainer)and throw them away. Place broth in pot on stove, over medium/low heat, allow broth to thicken. Mix thickened broth with pork.*
4. In large skillet, over medium/high heat, place pork. You want the pork to crisp up a bit or you can place pork in foil lined pan and broil 5-7 minutes, turn meat over and cook other side 5-7 minutes.
- Serve in tortillas with your favorite toppings (mine are onion, bell pepper and sour cream)
*If you want to freeze the pork, when it is cool, place in freezer bag. Allow to completely defrost and cook as stated in 4.