by Hannah Hoyer, Social Media Marketing Manager
Planning a Cinco de Mayo celebration? This recipe will have everyone going back for mas!
- 1 - 4 lb. boneless pork shoulder (Boston Butt) (or 5 lb. bone-in)
- 1 onion, chopped
- 1 jalapeno, deseeded, chopped ((or more if you like spice!))
- 4 garlic cloves, minced
- 1 cup orange juice
- fresh cilantro for garnish (if desired)
Rub
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp coarse kosher salt
- 2 tsp black pepper
- 1 tbsp olive oil
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Pat pork shoulder dry. Combine the rub ingredients then rub all over the pork.
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Place the pork in a slower cooker (fat cap up), top with the onion, jalapeno, minced garlic (don't worry about spreading it) and pour orange juice over the top.
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Slow cook on low for 10 hours (recommended) or on high for 7 hours.
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Pork should be tender enough to shred. Remove from the slow cooker and let cool slightly. Then shred using two forks or shredding claws.
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Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
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If you have a lot more than 2 cupes of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquids aside - don't both straining onion, etc. it's super soft.
To Crisp
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Heat 1 tbsp of olive oil in a large non-stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, you'll need tender juicy bits.
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Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.
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Just before serving, drizzle over more juices and serve hot! Use in tacos, burritos, quesadillas, or even crunch wraps!
