Ingredients:

  • 3-4 lbs pork shoulder, cut into large chunks
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • Juice of 2 oranges (about 1 cup)
  • Juice of 1 lime (about 2 tablespoons)
  • Zest of 1 lime
  • Corn or flour tortillas
  • Fresh cilantro, chopped
  • Diced onions
  • Sliced radishes
  • Lime wedges

Instructions:

  1. Cut pork shoulder into large chunks and season with salt, pepper, cumin, oregano, and smoked paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the pork chunks on all sides, then transfer to the crockpot.
  3. In the same skillet, sauté diced onion until translucent. Add minced garlic and cook for an additional minute, then transfer to the crockpot.
  4. Squeeze orange juice and lime juice over the pork in the crockpot and add lime zest.
  5. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is fork-tender.
  6. Remove pork from the crockpot, and shred using two forks.
  7. For crispy edges, spread shredded pork on a baking sheet and broil for 5-7 minutes, turning once.
  8. Enjoy on warm tortillas with toppings of your choice!