4 lbs. boneless pork butt or shoulder (I've done both and I like the shoulder more)
3-4 tsp. salt
1 tsp. pepper
1 tbsp. dried or Mexican oregano
1 tbsp. ground cumin
1 large brown or white onion, cut into wedges
8 cloves garlic, smashed
2 limes, juiced
2 large oranges, juiced (or ¾ cup natural orange juice)
¾ cup Coke (original glass bottle; has to do with sugar used)
2 bay leaves
In a 6 quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, Coke and
Cover and cook on low setting for 8-10 hours, or high heat for 5-6 hours (until meat falls apart).
Remove pork and shred with forks. Do not discard the liquid!
To crisp in the oven:
Transfer pork to a baking sheet lightly sprayed with cooking oil spray ( or line with parchment paper or aluminum foil).
Poor ladle full (about 1 cup) of the liquid from slow cooker over the pork to season. Broil for 5-10 minutes on high
heat until the meat becomes golden brown and crispy on the edges.
We've done taco style and nachos with this. I will heat up Ricos nacho cheese sauce when doing nachos!