Ingredients
The following ingredients have 7 Servings
- 3-4 lb Blade Pork Roast ((boneless pork shoulder))
- 1 TBS olive oil
- 1 TBS table salt
- 1 tsp black pepper
- 1 TBS cumin
- 1 TBS oregano
- juice of 2 oranges
- 1 cup diced onions
- 2 TBS minced garlic
- 1 can diced green chiles
- 1 TBS vegetable oil
- Small tortillas
- cilantro
- salsa
Instruction
- Pat your pork roast dry with paper towels.
- Rub your pork down with your olive oil.
- Then coat pork roast with salt, pepper, cumin and oregano.
- Place your pork roast in your slow cooker.
- Pour your orange juice over the top of your roast.
- Spread onions, garlic and green chiles over the top of the roast.
- Cover slow cooker and cook on low for 7-8 hours, or high for 5-6 hours.
- Remove pork from slow cooker and shred with 2 forks. (Remove big pieces of fat and discard)
- In a large saute pan, heat your vegetable oil over medium high heat.
- Add your shredded pork and cook until the bottoms of your pork and nice and crispy.
- Serve immediately.
