Ingredients

The following ingredients have 4 Servings
  • 2 tbsp chicken bouillon
  • 1/4 tsp black pepper
  • 1 cup orange juice
  • 2 cloves of garlic; grated/minced
  • 1/2 medium onion; chunked
  • 1-2 orange rinds; cleaned
  • Salt-to taste
  • 2-3 pound pork roast
  • Olive oil

Instruction

  • In your slow cooker add all ingredients except salt, roast, and olive oil. Mix well.
  • Taste the broth for salt content.
  • Add salt to your liking. I added about 1/4 teaspoon more. The chicken bouillon is fairly salty on its own so add salt to you personal tastes.
  • Add roast. Cook on low at least 6 hours.
  • When ready to serve, pull the roast out and let sit on cutting board for about 20 minutes.
  • Shred the roast into desired size.
  • Meanwhile, heat a frying pan with a bit of olive oil.
  • Once hot, add shredded pork and quickly "fry" up.
  • Serve as desired…in corn tortillas with lime, onion, and cilantro perhaps.