Ingredients:

  • 3-4 lbs pork shoulder, cut into large chunks
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper
  • 2 bay leaves
  • Juice of 2 limes
  • 1 cup low-sodium chicken broth

Instructions:

  1. Trim excess fat from pork shoulder and cut into large chunks.
  2. Heat olive oil in a large skillet over medium-high heat. Sear pork chunks until golden brown on all sides; set aside.
  3. In the same skillet, add chopped onion and garlic; sauté until soft.
  4. In the slow cooker (or Dutch oven), combine seared pork, sautéed onion and garlic, cumin, oregano, paprika, salt, pepper, bay leaves, lime juice, and chicken broth.
  5. For slow cooker: Cook on low for 6-8 hours or until meat is tender. For oven: Cover and cook at 300°F for 2-3 hours.
  6. Remove pork and bay leaves; shred the meat using two forks.
  7. Preheat oven to 425°F. Spread shredded pork on a baking sheet and bake for 15-20 minutes, or until edges are crispy.
  8. Enjoy in tacos, burritos, or on its own with your favorite sides.