Ingredients

The following ingredients have 6 Servings
  • 4-5 lb pork shoulder
  • 1 medium yellow onion
  • 5 large garlic cloves
  • 1 cup of chicken stock
  • 1/3 cup brown sugar
  • 3 tsp chipotle chili powder
  • 2 tsp cumin
  • Juice from 1 lime
  • About 1 tsp of salt (you can add more after pork is cooked)
  • Tacos:
  • Tropical Slaw recipe is HERE
  • Soft taco shells
  • Extra cashews - optional

Instruction

  • Slice onion and spread it in the bottom of the slow cooker. Smash and chop garlic cloves and spread it in the bottom of the slow cooker as well.
  • Place pork shoulder over garlic and onions.
  • Mix brown sugar, chili powder, cumin, and salt together. Rub pork with this mixture all over the top and the sides.
  • Pour chicken stock around pork shoulder.
  • Squeeze the lime juice around the meat and over it.
  • Cover and cook on low for 8-10 hours.
  • Once the pork is cooked, take out the large bones and the fat cap.
  • Scoop out excess broth and set it aside. (You can keep it in a glass jar and use it in stewing potatoes, soup, gravy, or sauce.) Leave a little bit of broth with pork to keep it moist.
  • Start pulling apart all the meat, feeling around for small bones. I like to take out all the fat while pulling the pork too but you can choose to leave it in or take it out as well.
  • Once all the meat is pulled, mix it and taste to see if you need to find a little more salt or chili powder.
  • For tacos:
  • Add about 1/3 cup of pulled pork to taco shells and top it off with Tropical Slaw and some cashews.