Description
Tender, slow-roasted pork shoulder seared for maximum crispiness, topped with zesty pickled red onions and fresh cilantro in warm corn tortillas.
Ingredients
Scale
- 4 lb pork shoulder, cut into large chunks
- 2 tbsp salt
- 1 tbsp black pepper
- 2 tbsp ground cumin
- 4 cloves garlic, minced
- 1 cup fresh orange juice
- 1/2 cup water
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt (for onions)
- 12 corn tortillas
- 1 bunch fresh cilantro, chopped
- 2 limes, cut into wedges
Instructions
- Season the pork shoulder chunks thoroughly with salt, pepper, cumin, and minced garlic.
- Place the seasoned pork in a slow cooker with orange juice and water. Cover and cook on low for 8 hours.
- While the pork is cooking, combine sliced red onions, apple cider vinegar, sugar, and salt in a jar. Let sit for at least 30 minutes.
- Remove the cooked pork from the slow cooker and shred it into chunky pieces using two forks.
- Heat a large skillet over medium-high heat with a tablespoon of the cooking liquid from the slow cooker.
- Fry the shredded pork in batches until the edges are dark brown and crispy.
- Warm corn tortillas over a flame or in a pan until pliable.
- Fill tortillas with crispy pork, top with pickled onions and cilantro, and serve with lime wedges.
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican