Ingredients

The following ingredients have 4 Servings
  • 4 lbs pork shoulder or pork butt
  • 2 tsp dried oregano
  • 2 tsp coconut sugar
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • 1 tsp chipotle chile powder
  • 1 tbsp fine sea salt
  • 1/2 tsp black pepper
  • 1 tbsp avocado oil
  • 12 garlic cloves
  • 1 onion (sliced)
  • 1 cup water
  • 1-2 limes

Instruction

  • Combine all ingredients for the rub (oregano, coconut sugar, basil, chipotle chile, smoked paprika, sea salt, and black pepper) in a jar or ziplock bag (really whatever you want). 
  • Rub the seasonings all over the pork shoulder.  Make sure to get every crevice!  
  • Add avocado oil to a large nonstick pan on medium-high and brown all sides of the pork shoulder. 1-2 minutes on each side should be plenty!
  • Once the pork is browned,  place 12 small slits all over the pork shoulder, then stuff garlic chunks down in each slit.  
  • Add 1 cup water, followed by the pork and onion slices to the slow cooker. Squeeze the juice of 1-2 limes over the top. (PS if your limes are big, stick with one or it will be VERY limey.)  
  • Cook on high for 4-6 hours or low for 6-8 hours.  You can check doneness by trying to shred it. It should be EXTREMELY easy to shred when done.  
  • Shred the pork. You can do this in the slow cooker and then drain or just pull out the pork shoulder and do it on your cooking board. Keep the broth if you plan to freeze the meat!
  • Crank the oven to broil and spread the pork accross a foil-lined sheet pan for 3-6 minutes.