2 pounds pork shoulder
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole and intact)
1/2 Tablespoon kosher salt
1 Tablespoon cumin
1/2 cup beef broth
sour cream, salsa, sliced avocado (optional)
Use a 6 quart crockpot. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then place into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork.
Shred meat fully and serve on warmed corn tortillas with desired toppings.
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