Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
4 lb pork shoulder (pork butt) , skinless, boneless
1 tbsp salt
1 tbsp black pepper
1 small yellow onion, chopped
2 jalapenos, deseeded, chopped
5 cloves garlic, minced
3/4 cup juice from oranges or no sugar added OJ.
2 avocados, thinly sliced
pickled cabbage (see recipe below)
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil
Rinse and dry the pork shoulder, rub all over with salt and pepper.
Combine the Rub ingredients then rub all over the pork.
Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
Slow cook on low for 10 hours or on high for 6 hours.
Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork.
Heat 1 tbsp of oil or bacon fat (if you have) in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
Remove pork from skillet. Repeat in batches if you need too.
Pickled Cabbage Topping
1 small cabbage, chopped
1 small red onion, finely chopped
1 tbsp simple syrup
2/3 cup white distilled vinegar
salt and pepper to taste
1 teaspoon hot sauce we love siracha!
Slice cabbage and red onions and set aside.
Add simple syrup to vinegar.
Add salt and pepper.
Add your favorite hot sauce.
Pour marinade over cabbage and onions, cover and let marinade in the fridge for at least 30 minutes (can be all day).