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Ingredients
2 Tablespoons canola oil
2 Teaspoons kosher salt
1/4 Teaspoon black pepper
4 Pound pork shoulder
1/4 Cup orange juice
1/4 Cup lime juice
2 Teaspoons cumin
2 Teaspoon dried oregano
1/4 Teaspoon crushed red pepper flakes
4 Garlic cloves, minced
2 Bay leaves
1 Tablespoon of cornstarch, optional
1 Tablespoon of water, optional
Instructions
In a large pot add the canola oil on medium high heat.
Season the pork with kosher salt and black pepper and brown on all sides.
Add orange juice, lime juice, cumin, oregano, red pepper flakes, garlic and bay leaves to the crockpot and stir to combine well.
Add the pork to the crockpot and roll it in the mixture until it is coated well.
Cook on LOW for 8 hours or on HIGH for 6.
When the pork is done serve as is or with the juice on top.
If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) to the crockpot and cook on HIGH for 30 minutes.