from Carlsbad Cravings
NGREDIENTS
- 4-5 lbs pork shoulder/pork butt trimmed of excess fat
- 1 tablespoon olive oil
- 1/ 4 cup orange juice
- 2 tablespoons lime juice
- 1 teaspoons liquid smoke
- 2 bay leaves
- 1 Chopped onion
- 1 jalapeno, deveined, deseeded, chopped
- WET SPICE RUB:
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon reduced sodium soy sauce
- 1/ 4 cup packed brown sugar
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/ 2 teaspoon smoked paprika
- 1/ 2 teaspoon black pepper
- 1/2-1 teaspoon ground chipotle chili pepper (optional for heat)
- Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to cutting board until cool enough to handle.
- Meanwhile, whisk together all of the Wet Spice Rub ingredients in a medium bowl. When pork is cool enough, massage Wet Spice Rub evenly all over then transfer pork to slow cooker. Add orange juice, lime juice, liquid smoke, and 2 bay leaves to slow cooker. Top pork with onions and jalapeno. Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork.
- Remove pork from slow cooker to cutting board, shred, and add back to slow cooker and toss with juices. Cook on low for 20 minutes. Meanwhile, preheat oven to 450 degrees F. Line 2 baking sheets with foil.
- After 20 minutes, remove pork (do NOT discard juices in slow cooker) and add shredded pork to both baking sheets in an even layer. Drizzle with some of the remaining juices (about ¼ cup) and bake for 15 minutes then broil to desired crispiness, watching closely so meat doesn’t burn (about 5-10 minutes). Drizzle with additional juices and toss.
- Serve warm in tortillas, on rice, salad, etc. with favorite toppings.
