Ingredients (Serves: ~6)

• 1 kg / 2lb 

Servings: 8

Equipment

• instant pot (optional)

• Slow Cooker (optional)

Ingredients

• 4-5 lb pork shoulder
• 2 1 Tablespoons chili powder
• 4 2 teaspoons ground cumin
• 3 1.5 teaspoons dried oregano leaves
• 2-3 1  teaspoons salt or more, to taste
• 1 1/2 teaspoons freshly ground black pepper
• 4 2 cloves garlic , minced
• 2 1 onions roughly chopped into quarters
• juice from 2 large oranges1 limes
• juice from
2 limes
• 1 orange

Instructions

• Trim and discard excess fat from the pork.

• In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Generously season the pork on all sides. 

• Add the seasoned pork to the bottom of the slow cookerinstant pot. Add garlic, chopped onions, orange juice , and lime juice. 

• Cover and cook on LOW for 7-8 hours or high for 4-5 hours.

• Remove pork from the slow cooker, shred the meat. Taste and add more seasonings and salt and pepper, if needed. 

At this point you can eat the pork as is, or for
• Add an additional 1/2 cup of water or chicken broth to the pot.

• Cook on Manual/High pressure for 45 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.

For a more authentic taste, place the meat on a baking sheet and broil it for 2-3 minutes until the edges are crispy. 

...

For tacos, serve warm inside warm corn tortillas topped with salsa or pico and cilantro. Serve with a side of Mexican rice and refried beans. 

Notes

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Sides

• Mexican rice
• Refried beans

Tasting Notes

• Didn't add orange juice but probably could have to make it a bit less bitter. Next Time.
• I didn't broil the meat to make it crispy.

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