Ingredients

The following ingredients have 4 Servings
  • 1 1/2 - 2 lbs boneless pork loin
  • salt and pepper
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 1 jalapeno (seeded and ribs removed, chopped (optional))
  • 1 orange (cut in half)
  • 3 tbsp vegetable oil
  • corn tortillas
  • pico de gallo

Instruction

  • Rinse and dry the pork loin. Salt and pepper it, liberally.
  • In a small bowl combine the oregano, cumin, and olive oil. Generously rub the mixture all over the seasoned pork.
  • Place the pork in the crockpot and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add in the two halves.
  • Cover and cook on low for 8 to 10 hours or on high 4-5 hours.
  • Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with two forks.
  • In a large saute pan, heat the vegetable oil over high heat. Press the corn tortillas into the oil and fry until crusty on one side.
  • Serve the shredded pork over the crispy corn tortillas and top with your desired toppings.