Ingredients
Scale
- 4 pounds pork shoulder
- 2 jalapeño peppers, diced, ribs and seeds removed
- 1 sweet onion, diced
- 2 tablespoons jarred minced garlic
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup chicken broth
- 1/4 cup orange juice
- 1 tablespoon lime juice
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
Instructions
- Place the pork roast, diced jalapeño, onion, and garlic into the slow cooker.
- Sprinkle the oregano, chili powder, salt, and pepper over the roast.
- In a separate bowl, mix together the chicken broth, orange juice, lime juice, tomato paste, and brown sugar.
- Pour this mixture over the pork roast in the slow cooker.
- Cover and cook on low for 7-9 hours until the pork reaches an internal temperature of 201°F.
- Remove the roast from the slow cooker, shred the meat with forks, and return it to the slow cooker to soak in the sauce.
- For added texture, place the shredded pork on a foil-lined cookie sheet and broil for 5-10 minutes until the tips are crispy, or serve it directly from the slow cooker.
Notes
Shredded pork can be served in tacos, burritos, or over rice.
For a spicier version, consider leaving some seeds in the jalapeños.
You can store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 7-9 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 420
- Sugar: 4g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 135mg