This recipe is pretty easy, it uses the crockpot and would be perfect for a big gathering over memorial day weekend. It comes from Pinch of Yum.
4-5 lbs. pork shoulder5 cloves garlic
1 tablespoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
¼ teaspoon cinnamon
½ teaspoon cayenne pepper
1 tablespoon chipotle hot sauce (optional)
juice of 2 limes
½ cup orange juice
12 ounces beer (it's necessary, it makes the flavor of the whole thing)
½ cup salsa (I like to use a less chunky one)
- Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker (I actually kind of rubbed it onto the meat to get as much garlic flavor as possible, but you could just toss it in, too).- Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.
- Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
- Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
- Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork. This is a MUST. We debated doing it and tasted it before and after. It makes a difference. Just do it.
Serve on tortillas with fresh cilantro, black beans, avocado, lime juice or whatever ya got.
This recipe is Max approved (but what isn't these days). Have a great Memorial Day weekend!