Bright, citrusy shredded pork that crisps under the broiler for the best of both textures. As freezer-friendly as pulled pork and endlessly useful in Mexican-leaning meals.
Ingredients
- 4 lb pork shoulder, cut into large chunks
- 1 onion, quartered
- 4 garlic cloves, smashed
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1½ tsp salt
- Juice of 1 orange and 1 lime
Instructions
- Combine everything in the slow cooker.
- Cook on low 8 hours until fork-tender.
- Shred the pork, spread it on a sheet pan, and broil 3–5 minutes for crispy edges.
- Spoon some of the cooking juices back over before serving.
Make-Ahead & Storage
Freeze shredded in its juices up to 3 months; vacuum-seals well. Reheat from the bag or thaw and microwave, then crisp under the broiler if you want the edges back.
Notes
Great in tacos, burrito bowls, or over rice. No cilantro, per the household rules — a squeeze of extra lime brightens it instead.