4 - 5poundpork shoulderrinsed and cleaned (aka pork butt)
1/4cupapple cider vinegar
1/2 cup juice from orangeapproximately 2 oranges
1package corn or flour tortillas
Place the first 7 ingredients (all the spices) in a bowl and mix together.
Place the pork shoulder in the Crock-Pot (slow cooker) fat side up and rub the seasoning mixture all over the meat.
Pour the apple cider vinegar and citrus juice around the pork shoulder in the Crock Pot.
Cook on low setting for 8-12 hours.
Take the pork and place on a plate or cutting board. Using 2 forks, shred the meat into bite-size pieces. Remove the visible pieces of fat at this point as well.
Collect the remaining liquid from the crockpot. Most of it will be pork juice, but there will be a small layer of fat. If that bothers you, place it in an ice bath and once the fat solidifies, scrape it off. Then, pour a little of the liquid from the Crock-Pot over the pork and if you like, place in a baking pan and broil for a few minutes to get a little crisp.
If you want to prep ahead, prepare the pork per the directions, place in the crock and then place in the refrigerator overnight instead of placing in the crock pot to cook. In the morning, take it out of the refrigerator and let it sit on the counter for an hour or so, and then place in the crock pot to cook. NEVER PLACE THE CROCK IN THE CROCK POT DIRECTLY FROM FRIDGE - it will crack.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!