Ingredients

The following ingredients have 11 Servings
  • 2 kg / 4 lb pork shoulder (pork butt) (, skinless, boneless (5lb/2.5kg bone in) (Note 1))
  • 2 1/2 tsp salt
  • 1 tsp black pepper
  • 1 onion (, chopped)
  • 1 jalapeno (, deseeded, chopped)
  • 4 cloves garlic, minced
  • 3/4 cup juice from orange (2 oranges)
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tbsp olive oil

Instruction

  • Rinse and dry the pork shoulder, rub all over with salt and pepper.
  • Combine the Rub ingredients then rub all over the pork.
  • Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
  • Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
  • Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
  • Optional: Skim off the fat from the juices remaining in the slow cooker and discard. 
  • If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.