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Ingredients
2 Pounds pork shoulder
1/2 Cup freshly squeezed orange juice (about 1 large)
1/4 Cup freshly squeezed lime juice (about 1 large)
7 Garlic cloves, whole
1/2 Tablespoon kosher salt
1 Tablespoon cumin
1/2 Cup beef broth
Flour tortillas
Toppings
Sour cream
Salsa
Sliced avocado
Instructions
In a small bowl, combine the salt and cumin.
Rub mixture all over the pork, then place into a 6 quart crockpot.
Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on LOW for 8 to 10 hours or until the pork shreds easily with a fork.
If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and continue cooking on HIGH flip for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.