Ingredients:

  • 3-4 lbs (1.3-1.8 kg) pork shoulder (Boston Butt), excess fat trimmed
  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped (approx. 1 cup)
  • 2 bell peppers (any colour, or mixed), chopped (approx. 2 cups)
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 cup (240 ml) chicken broth
  • 1/2 cup (120 ml) orange juice (freshly squeezed preferred)
  • 1/4 cup (60 ml) lime juice (freshly squeezed preferred)
  • 2 tbsp (30 ml) apple cider vinegar
  • 2 tbsp (30 g) chili powder
  • 1 tbsp (18 g) cumin
  • 1 tsp (6 g) smoked paprika
  • 1 tsp (5 g) dried oregano
  • 1/2 tsp (3 g) salt (or to taste)
  • 1/4 tsp (1 g) black pepper (or to taste)
  • 2 bay leaves
  • 2 tbsp (30ml) Pork drippings or Olive oil
  • Tortillas (corn or flour, your preference)
  • Shredded lettuce
  • Diced tomatoes
  • Shredded cheese
  • Sour cream
  • Guacamole
  • Salsa
  • Cilantro
  • Lime wedges

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned. This develops flavour!
  2. Add the chopped onion and bell peppers to the skillet and sauté until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
  3. Transfer the seared pork, sautéed vegetables, diced tomatoes, chicken broth, orange juice, lime juice, apple cider vinegar, chili powder, cumin, smoked paprika, oregano, salt, pepper, and bay leaves to the slow cooker.
  4. Cover and cook on low for 8 hours or on high for 4 hours, or until the pork is fall-apart tender.
  5. Remove the pork shoulder from the slow cooker and place it on a cutting board. Discard the bay leaves. Use two forks to shred the pork.
  6. Strain the juices from the slow cooker. Skim any excess fat. Reserve 2 tablespoons of drippings or olive oil. Spread the shredded pork on a baking sheet. Drizzle the drippings over the pork. Broil for 3-5 minutes, or until crispy edges appear. Watch carefully to prevent burning!
  7. Warm tortillas according to package directions. Fill the tortillas with the shredded pork and your favourite toppings. Serve immediately.