Look at that juicy, smoky shredded pork!
Here's how it's done.
INGREDIENTS
5 lb pork shoulder, bone in, skin cut off. (app 4 lbs. boneless)
1 onion cut into quarters
1 TB sea salt
1 tsp black pepper
4 cloves of garlic
Juice of 1 orange
1 TB dried Cumin
1 TB dried Oregano
1 TB dried Onion Powder
plus - 3 tsp each Cumin and Chili Powder for the reduction sauce.
1.Rinse and dry the pork shoulder, rub in salt and pepper
2. Combine 1 TB of the Cumin, Onion Powder, and Oregan and rub into pork
3. Place the pork in a slow cooker (fat up), top with the onion, minced garlic and squeeze over the juice of the orange.
4. Cook on low for 8 to 10 hours or on high for 6 hours
5. The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.
6. Skim off the fat from the juices remaining in the slow cooker and discard the fat.
7. Pour all of the remaining juices into a pot, add in the other 1 TB of dried Cumin and 1 TB of Chili Powder and reduce down slightly.
8. Place shredded pork in Cast Iron Dutch Oven and pour juice over meat mixture. Stir and place over the fire on the Pappy's Campfire Cooker.
9. Allow the juices to simmer, continuing to turn the meat as it browns and crisps. Approximately 30-45 min depending on flame and temperature.
Serve in tortillas or over rice, squeeze with fresh lime, top tomatoes, onions, & guacamole or toppings of your choice! And enjoy!