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3–5lb Pork Shoulder Roast
1 Onion, coarsely chopped
1 1/2 tbsp salt
1 tsp black pepper
4 cloves garlic, minced
Juice from 2 oranges
2 dried Ancho & 2 dried Pasilla Peppers
1 tbsp dried oregano
1 tsp cumin
1 tbsp olive oil
1 tsp smoked paprika (optional)
Toppings (Optional – but pile them on!):
Salsa or Pico de Gallo
Crumbly cheese like feta
Generous portions of cilantro
Thoroughly dry and sprinkle salt and pepper all over the pork shoulder.
Rehydrate the peppers (soak in hot water for 20-30 min)
Puree the peppers in a food processor and mix with the rest of the rub ingredients
Apply the rub to the pork shoulder and place in slow cooker (fat cap up). Place onion and minced garlic on top, along with the squeezed orange juice.
Cook on ‘Low’ for 8-10 hours or on ‘High’ for 6 hours
The pork should be easily pulled off the bone. Remove the pork and pull it apart with 2 forks
Spread out the pulled pork in a lightly oiled, heated frying pan and pack down. Cook on med/high heat without turning until browned on one side
Remove pork and place in a serving bowl. Pour over some of the leftover juices from the slow cooker
Serve along with your favourite taco fixings- the more the merrier!