This recipe is for Mexican style braised pork that is slow cooked, then shredded and fried or broiled until crispy on the outside. The flavor is very, very good and is served typically with tortillas. I usually enjoy it in tacos or burritos.
Serves: 6-8 Preheat Oven Temp: N/A
1 (4-5 lb.) pork roast
1 tsp. salt
1 Tb. oil
2 cups water
1/2 cup orange juice
1/2 cup lime juice
4 garlic cloves, chopped
1 Tb. chili powder
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper
1 Cut the pork roast into several large chunks and season them with the salt.
2 Heat the oil in a large pan over medium-high heat and sear the pork chunks until browned.
3 Add 1 cup of the water to the pan and scrape it to release the browned bits from the pan.
4 Pour the entire contents of the fry pan to a slow cooker and toss in all the remaining ingredients.
5 Cook on HIGH for 4 -5 hours or LOW for 6 – 8 hours. The pork will fall apart and be very tender.
6 Remove the pork from the liquid and set it aside to cool. Once cool, remove any fat and shred the meat with forks.
7 Spread the shredded meat out on a baking sheet and pour about 1/2 cup of the slow cooker liquid over the meat.
8 Broil the meat until crispy on top, about 5 minutes. Remove the pan, turn the meat over and broil again for another 5 minutes. *You can also put the meat and juice in the fry pan over medium heat and cook until crispy.
9 Enjoy with salsa, chopped onion, cilantro, and avocado.