Instructions
1.
Rinse and dry the pork shoulder, rub all
over with salt and pepper.
2.
Combine
the Rub ingredients then rub all over the pork.
3.
Place
the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced
garlic (don't worry about spreading it) and squeeze over the juice of the
oranges.
4.
Slow
Cook on low for 10 hours or on high for 6 hours. (Note 2 for other cook methods)
5.
Pork
should be tender enough to shred. Remove from slow cooker and let cool
slightly. Then shred using two forks.
6.
Optional:
Skim off the fat from the juices remaining in the slow cooker and discard.
7.
If
you have a lot more than 2 cups of juice, then reduce it down to about 2 cups.
The liquid will be salty, it is the seasoning for the pork. Set liquid aside -
don't bother straining onion etc, it's super soft.
TO CRISP
1.
Heat 1 tbsp of oil in a large non
stick pan or well seasoned skillet over high heat. Spread pork in the pan,
drizzle over some juices. Wait until the juices evaporate and the bottom side
is golden brown and crusty. Turn and just briefly sear the other side - you
don't want to make it brown all over because then it's too crispy, need tender
juicy bits.
2.
Remove
pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.
3. Just before
serving, drizzle over more juices and serve hot, stuffed in tacos (see notes
for sides, other serving suggestion and storage/make ahead).
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