Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons vegetable oil
  • 4 pound pork shoulder (cut into 4 large pieces)
  • 3 tablespoons kosher salt
  • 2 cups low sodium chicken broth ((see note))
  • 1 small yellow onion (diced)
  • 6 garlic cloves (minced)
  • 3 tablespoons lime juice
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon dried oregano

Instruction

  • Heat the oil in a heavy bottomed dutch oven.
  • Season the pork with the salt, and brown it in the hot oil, making sure to get each side of the pork and working in batches as necessary.
  • In the bottom of a slow cooker, combine chicken broth, oniong, garlic, lime juice, chili powder, cumin, and oregano.
  • Add the pork to the bottom of the slow cooker and cook on low for 6 to 8 hours or until the pork falls apart easily with a fork. Remove from the slow cooker and shred with two forks.
  • Optional step: Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Add the shredded meat. Roast the meat for 15 to 30 minutes or until it reaches desired level of crispiness.
  • Use the liquid from the slow cooker to moisten the meat as needed. Serve as tacos, topped with onions and cilantro or pico de gallo.