Ingredients
The following ingredients have 4 Servings
- 3 tsp Kosher salt
- 2 tsp Mexican oregano
- 1 tsp dried cumin
- 1 tbsp ancho chile powder (or regular chile powder)
- 1 tsp ground cinnamon
- 1 4 to 5 lb boneless pork shoulder (such as a Boston butt, can also use bone-in)
- 1 large white onion (sliced)
- 4 garlic cloves (roughly chopped)
- 2 bay leaves
- Juice of 1 lime (don't discard the squeezed lime)
- Juice of 2 oranges (don't discard the squeezed oranges)
- 1 cup Mexican beer (lager is good)
- 1 cup Dr. Pepper of Coca-Cola (with real sugar, if available (if not, just regular soda will work))
- Coarse sea salt (optional) (for finishing the cooked meat)
- 8 to 12 corn or flour tortillas (warmed)
- chopped onion
- pico de gallo
- fresh cilantro
- fresh guacamole
- fresh lime wedges
Instruction
- Mix all the spice ingredients together in a small bowl.
- Rub enough of the spice mixture over the pork to cover. Save the extra spice mixture.
- Place a layer of onions on the bottom of the slow cooker and then place the meat on top. Add the remaining ingredients, incluing the squeezed lime and oranges, as well as the remaining spice mixture.
- Cook on low for 8 to 10 hours (or on high for 4 to 6 hours)
- Use two large spatulas to remove the pork to a large baking sheet. The meat will be extremely tender. Save 1 to 1 & 1/2 cups of the liquid from the slow cooker.
- Use two forks to shred the meat. Pour the reserved liquid all over the pulled meat.
- Place under a broiler on high for 4 to 8 minutes, keeping an eye on it as it cooks...don't let it burn! Turn the meat half-way through to ensure meat is gets crispy all over. Taste and sprinkle with more coarse sea salt, if desired.
- Served at once with warmed tortillas and garnishes.
