Description
Slow-cooked pork shoulder shredded and crisped under the broiler, topped with a fresh, acidic cabbage slaw and served in warm corn tortillas.
Ingredients
Scale
- 3–4 lbs pork shoulder (cut into large chunks)
- 2 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 4 cloves garlic, minced
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 3 cups shredded cabbage
- 1/2 cup fresh cilantro, chopped
- 2 tbsp lime juice (for slaw)
- 1/2 tsp salt (for slaw)
- 12 corn tortillas
Instructions
- Rub the pork chunks with salt, cumin, oregano, and minced garlic until evenly coated.
- Place the pork in a slow cooker and pour over the orange juice and 1/4 cup lime juice.
- Cover and cook on low for 8 hours or until the pork is tender enough to shred easily.
- Transfer the cooked pork to a baking sheet and shred with two forks into chunky pieces.
- Place the baking sheet under the broiler for 5-7 minutes, until the meat edges are brown and crispy.
- In a bowl, mix shredded cabbage, chopped cilantro, 2 tbsp lime juice, and salt.
- Warm corn tortillas in a skillet over medium heat for 30 seconds per side.
- Fill warm tortillas with crispy pork and top with the cilantro lime slaw.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican