Tuesday, March 13, 2012
From: The Noshery
3 lbs. boneless pork shoulder (butt) roast, cut into cubes
3/4 cup orange juice
juice from 1/2 a lemon
7 cloves garlic
1 Tbs. kosher salt
1 Tbs. cumin
1/4 cup cilantro, chopped
1/4 cup of chicken or beef stock
1 Mexican beer -optional (I left this out)
In a crock pot combine all ingredients and stir. Arrange the pork so it sits as a single layer on the bottom of the pot. Turn crock pot on high for 4 hours or low for 8 hours.
Once the pork is done, it should be tender enough that you can shred it. Heat a stainless steel or aluminum pan with 2 Tbs of olive oil. Using a slotted spoon transfer the pork from the pot to the pan in batches. Fry the pork until brown and crispy, breaking it up as you fry it. Do not crowd the pan with pork for best results.
If you like you can deglaze the pan with about 3 Tbs. of beer per batch and cook till evaporated. (I did not do this)
Serve on tortillas garnished with chopped onions, avocado, fresh cilantro and lime wedge.