| Ingredients: | 3lb. boneless pork shoulder, cut into 3 even pieces
2tsp kosher salt
1 tsp cumin
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp ancho chili powder
1 navel orange, quartered
1 can (10 0z) diced tomatoes with lime juice and cilantro (Rotel)
Taco sized tortillas, sliced red onion, cilantro, crumbled cojita cheese, and lime wedge for serving. |
| Directions: | In large bowl, season pork with salt. In separate bowl, mix cumin, garlic, pepper, and chili powder. Rub spice blend into pork.
Arrange pork in slow cooker in an even layer and top with orange wedges (cut side down). Pour diced tomatoes and liquid overtop.
Cover and cook on low 6 hours (to 145F)
Remove pork to cutting board and shred with 2 forks.
Preheat broiler. Arrange shredded pork on a foil-lined baking sheet and crisp under broiler 3 min.
Serve on tortillas with desired toppings. |