Tender, flavorful pork slow-cooked with citrus and spices, then crisped to perfection for tacos or bowls.

Scale

4–5 lb pork shoulder or butt

1 large onion, sliced

4 garlic cloves, minced

¾ cup orange juice

¼ cup lime juice

2 tsp ground cumin

2 tsp dried oregano

1 tsp chili powder

2 tsp salt

1 tsp black pepper

2 bay leaves

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1. Trim pork and season with spices.

2. Layer onion and garlic in crockpot, add pork.

3. Pour citrus juices and add bay leaves.

4. Cook on Low 8 hr or High 4–5 hr until tender.

5. Shred pork, discard bay leaves.

6. Crisp under broiler or in skillet 5–7 min.

7. Serve hot in tacos, bowls, or burritos.

Use chicken thighs or turkey for a lighter version.

Add chicken broth for extra juiciness.

Fresh citrus enhances flavor.

Leftovers keep 4 days refrigerated or 3 months frozen.