Ingredients

The following ingredients have 10 Servings
  • 5 lb boneless pork shoulder (trimmed of fat and cut into large chunks)
  • salt and pepper
  • 4 tablespoons of butter or lard
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1/3 cup lime juice
  • 4 sprigs or 5 sprigs of fresh thyme or 2 teaspoons of dry thyme
  • 4 small bay leaves
  • 1 teaspoon dried oregano (crushed)
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 2 cups of water

Instruction

  • Trim the pork shoulder of the excess fat from the outside, cut into large chunks and season with salt and pepper.
  • Heat a large skillet and melt the butter or lard in it.
  • Brown the chunks of pork in the melted butter turning to brown all sides. As the pork chunks turn golden brown move them to a 6 or 7 quart crock pot slow cooker.
  • Once all of the pork is browned add the diced onion and garlic to the pan. Lower the heat and sauté the onion and garlic until the onion is translucent making sure not to burn the garlic.
  • Scrape the onion, garlic and pan drippings into the slow cooker.
  • Add the remaining ingredients to the crock pot and mix well.
  • Cover and cook for 8 to 10 hours on low.
  • Once the pork has cooked remove the meat from the crock pot to a bowl or serving platter.
  • To serve shred the meat and serve on warm tortillas with your favorite pork taco toppings.