Slow Cooker Mexican Shredded Pork makes a great filling for tacos and burritos. The slow cooker makes it a breeze to prepare. This recipe will yield a mildly spicy finished product. For a little extra kick, increase the amount of slice jalapeños and add a few dashes of your favorite hot sauce to braising liquid at the start.
Slow Cooker Mexican Shredded Pork
(Mark Kelly, 2017)
Makes 10 – 12 Taco or Burrito Servings
8 lbs. pork shoulder cut into 2-inch cubes
2 Tbsp sugar
2 Tbsp Kosher salt
1 Tbsp garlic powder
1 Tbsp ground cumin
1 Tbsp dried oregano
1 1/2 Tbsp Ancho chili powder
1 1/2 tsp cayenne
1 1/2 large jalapeños, stemmed and seeded, sliced 1/8-inch thick crosswise
2 limes, juiced
1 large orange, juiced
2 bay leaves
1 bottle of beer, preferably Negro Modelo
Mix the seasoning in a large bowl. The night before putting the pork in the slow cooker toss the pork pieces with the seasoning rub in a large bowl until thoroughly coated. Refrigerate, covered, overnight.
Six hours before serving put the seasoned pork in the slow cooker vessel and add the lime juice, orange juice, bay leaves and beer. Cover and cook on low, stirring occasionally, until the pork is tender and just falling apart. Drain the pork, reserving 1 1/2 cups of the liquid. Put the pork back into the slow cooker and gently shred the meat. Pour the reserved cooking liquid back into the shredded pork. Keep on warm until serving.