Mexican Pulled Pork

🧂 Ingredients

• 4-5 lb pork roast

  see note for preferred cuts
• 6 tablespoons taco seasoning
• 3/4 cup orange juice
• optional: fresh lime juice and chopped cilantro

  for serving

Instructions

• 1 Rinse and pat dry the pork roast. Rub the taco seasoning all over the pork
  roast. Place the roast in the slow-cooker with the fat cap facing up. Pour the
  orange juice over the roast.
• 2 Cover with the lid and cook on LOW for 10-11 hours or on HIGH for 6-7 hours,
  until the pork is tender and falling apart. (If the fat cap is still intact over
  the roast, pull the biggest pieces of it off and discard.)
• 3 Pull the roast apart with tongs or with two forks. Shred it gently, leaving
  plenty of bite-size pieces. Toss the pork in any juices left in the bottom of
  the pot. Serve with a lime to squeeze over the meat, if desired.
• 4 Spread about 2 cups of the cooked pork across a nonstick skillet over medium
  high heat. Press it flat and let it cook about 2 minutes, until browned and most
  juices have been absorbed. Stir or flip it over and sear the other side, leaving
  plenty of juicy bites along with the crispy edges.

Nutrition Info