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Categories:Viewed: 51 - Published at: 9 years ago
Ingredients
- 5 lbs pork shoulder
- 1 onion, peeled and quartered
- 6 garlic cloves
- 2 limes, zested
- 14 cup lime juice
- 1 orange, zested
- 12 cup orange juice
- 14 cup vegetable oil
- 1 teaspoon oregano
- 1 tablespoon salt
- pepper
Method
- Using a paring knife, pierce the roast all over.
- Place the pork roast in a large ziptop bag.
- In a food processor or blender, add the onion, garlic, lime juice and zest, orange juice and zest, oil, oregano, and a generous pinch of salt and fresh ground black pepper.
- Process until mostly smooth.
- Pour into the ziptop bag, press the excess air out of the bag and seal, massaging the marinade onto the roast.
- Refrigerate overnight.
- Pour the contents of the ziptop bag into your crockpot, rotating the roast so that the fat cap is on top, and cook 8-10 hours on low.
- Remove the roast from the crockpot and shred, discarding the fat and bones.
- Store leftovers tightly covered in the fridge (I pour some of the cooking liquid over the shredded meat before storing to keep it from drying out).
- This can be made into sandwiches or tacos.
- For tacos I like to serve with fresh lime wedges, chopped cilantro and onions on corn tortillas.
- This is a traditional Mexican street taco.
