Prep 5 mins
Cook 7 hrs
I adapted a few other recipes, which called for marinating a roast overnight in mojo... and this turned out fantastic (If I do say so myself) We used this to make tacos with corn tortillas, along with home made salsa verde, queso fresco, lettuce and pico de gallo. (a Mexican style dish, but the flavors go very well together) I am also posting my recipe for an authentic salsa verde, given to my step-son by one of his co-workers.
- 3 lbs pork shoulder
- 1⁄2 cup orange juice (fresh squeezed)
- 1⁄4 cup lime juice (fresh squeezed)
- 2 tablespoons garlic, chopped
- 2 medium onions, sliced
- 2 teaspoons adobo seasoning
- 2 bay leaves
- 2 tablespoons dried oregano
- 2 teaspoons black pepper
- 14 ounces chicken broth
- If pork shoulder comes in a netting, remove it. Trim of any large pockets of fat. Place in crockpot.
- Add remaining ingredients, roll the pork around in the mixture to coat evenly.
- Cook in crockpot for about 3 hours on medium or 5-7 hours on low (until meat is falling apart).
- Take meat out of crockpot and shred (remove any more excess fat that you can see)and return to broth.
- Serve and enjoy!
Very traditional recipe. Only thing is I season the outside of the pork with salt, pepper and cumin then brown every side in a hot skillet with a little bit of oil prior to placing in the crock pot. Any roast that is braised should be started this way. Second, once the pork is finished, remove from the crock pot, allow to rest, strain the cooking liquid left in the crock pot and reduce by 1/2. This will concentrate the flavor. Once the pork is shredded, add the concentrated stock to the pork. There is no way possible it will lack flavor - if it does, check your taste buds.
Absolutely loved this receipe.